work in the U.S.

  • kind regards
    I am an Iranian from Iran .
    I am looking for a job in the United states .
    I'd appreciate if anyone can offer me a job or give me information about job vacancy in America .
    please explicate to me ;
    what is the initial condition .
    My job is conjoint building's electricity .
    I have high school diploma .
    I am single and 35 years old .
    sincerely
    waiting for your reply
    my email address is :
    [email removed]

    02 nov 2008, 01:46 Farhad Golmohammady
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Antwoorden

  • Hello

    hi my name`s berat sejdiu i'm from macedonia i'm working like a video editor in a biggest television on my country, but i like to work in usa i want to get a job, if you have any job for me please send me a mail ...please i want to work in USA ... i`m albanian and i'm 24 years old.

    Berat Sejdiu 19 jan 2009, 11:47 - Rapporteer misbruik
  • Hello

    hi my name`s berat sejdiu i'm from macedonia i'm working like a video editor in a biggest television on my country, but i like to work in usa i want to get a job, if you have any job for me please send me a mail ...please i want to work in USA ... i`m albanian and i'm 24 years old. my mail is [email removed]

    Berat Sejdiu 19 jan 2009, 11:48 - Rapporteer misbruik
  • An experianced chef with multicuisine knowledge specialised in indian and italian fusion seeking a sponsorship from restaurent or catering related sponsor

    I am the person who is passionate in culinery
    willing to work and live in my dreamland USA
    please check my CURRICULUM VITAE

    Amakkadu c .joseph Amakkadu House
    Chungom ward
    Mukkavalakkal
    Alappuzha -688011
    Kerala state India
    E-Mail : [email removed]
    Mobile : 0091-9048190235
    Phone no. : 0091-477- 2237472
    _____________________________________________________________
    PERSONAL DATA

    Sex&marital status : male , Married
    Age & Date of birth : 35 years, 28th may 1973
    Nationality : Indian
    Religion & Caste : Christian , R.C
    Languages Known : English,Hindi ,malayalam
    Educational Qualification: +2 Passed from Kerala Board
    Professional Qualification: 3 year Diploma (Cookery) passed from
    N.C.V.T Mumbai ELPHINSTON TECHNICAL
    SCHOOL, fort, Mumbai,Maharashtra state
    Culinary Qualification : 3 year Apprenticeship in Sun N-Sand hotel mumbai
    - successfully completed usph training inMSC crise lines
    -successfully completed Culinery Training program
    in carnival cruise lines, MIAMI, USA
    Professional Summary : Total 15 years of working experience, currently
    working in Carnival Cruise Line United States
    of America which is the leading cruise line in the
    world as a chef- de-partie, I have good experienced
    in different section such as Indian , Indian
    fusion, Italian, Continental, lebenese Mexican,and
    Caribbean food.

    BASIC FUNCTIONS

    To Assist the chef in directing the activities of full food preparation and meal services, ensuring consistency, Quality, Coast effectiveness and highest level of sanitation are maintained. These to be in keeping with high standards.
    To assist in the day to day training of all kitchen personnel

    Total Work Experience : 15 years
    Present job : Carnival Cruise Lines Miami U.S.A
    Position : chef–de – Partie Since August 2005

    Hotel Information : Carnival Cruise lines is the most popular cruise lines in the world they have 25 cruise lines in different class. Operating both west and east coast and the Caribbean island . catering all the International cusines for the guest need. The capacity of the vessel ranges from 2800guests to 5000guests ,operating different outlets from fine dining restaurant to casual outlets.

    Total kitchen staff budget -120

    Duties & responsibilities
    • responsible to make the requisition for daily store requirements
    • responsible to set up grand
    • to maintain the food cost with expect to the budget fixed
    • to check the quality of food as per companies standard specs & follow it as needed
    • strictly follow the united states public health standard (HACCAP) to meet the requirements needed
    • responsible to check the food is stored at right temperature & good condition
    • maintain temperature log regularly for cold storage knowledge of Haccap

    WORK EXPERIENCE

    • Worked as a apprentice cook in sun-n-sand metal juhu beach, mumbai from 7th september 1992 to 6th september 1995.
    • Worked as a Commis IInd in Ramada Palmgrove hotel Juhu beach Mumbai from 8th October 1995 to 31st August 1998.
    • Worked as Commis I in holliday Inn Mumbai from 10th September to 8th November 2000.
    • Worked as chef de partie in an American army Restaurant Hafuf Saudi Arabia from 21st November 2000 the October 2003.
    • Worked as a chef- de- Partie in an Italian Cruise line, Genova,Italy from 05 December 2003 to November 2004.
    • Worked as a chef de partie in carnival cruise liner in Miami USA from August 2005 July 2008
    • Presently working as a sous chef in Lake palace backwater resort,Punnamada ,Alappuzha ,Kerala ,INDIA since OCTOBER2008
    Place:Alappuzha


    my curiculam vitte

    Amakkadu c joseph 08 feb 2009, 09:38 - Rapporteer misbruik
  • Hi guys,

    My name is Tommy, 29 years old from LA, working as a chef in an italian restaurant. I am originally from Italy, and found this forum when I looked for indian and italian fusion... happy
    Just wanted to make sure you know that before you can enter the US you have to have a Green Card, like me. My wife and I won a green card a few years ago, and it totally changed our lives when we came to live and work in LA. If you really want to come to the USA and work here, you should try and win the green card lottery, which is totally free!!
    This is the lottery website: http://www.state.gov/
    And this is a site that helps you register to the lottery (it's a lot of complicated english and forms...). It costs a little money, but they are the ones that helped me and my wife: http://www.usafis.org/_sys/?af=tagm
    And this is another site that helps with the register (also for some money): http://www.usagcs.com/
    Best of luck to you all, guys! Hope to see you soon in my restaurant! happy

    Tommy.

    Tommy Alf 19 mrt 2009, 08:44 - Rapporteer misbruik
  • job?

    http://bux.to/?r=tino022

    pol 20 apr 2009, 07:28 - Rapporteer misbruik
  • IT jobs

    you can find IT jobs on http://www.itjobs.us

    JA 03 mei 2009, 04:45 - Rapporteer misbruik
  • looking job in usa

    I am an ethiopian i m worke in qatar .
    I am looking for a job in the United states .
    I'd appreciate if anyone can offer me a job or give me information about job vacancy in America .
    please explicate to me ;
    what is the initial condition .
    My job is sels man i have diploma .
    I am single and 28 years old .
    sincerely
    waiting for your reply
    my email address
    [email removed] tel qatar 9746538522 ethiopia 00251911709072

    mubarik 27 mei 2009, 08:10 - Rapporteer misbruik
  • I looking a job like chef in United States of America

    Cyrille Ekosso Njoh
    French, 28 years, Single
    Email: [email removed]


    OBJECTIVE
    Working as a chef and alongside top chefs has always been my passion. I am currently searching for an opportunity where I can express my cooking techniques, understanding of proper hygiene, and HACCP. I want to be in a position where I can learn from and share my 13 years of experience with future chefs.

    EDUCATION
    The College Francois Rabelais of Vitry sur Seine at Paris Paris, France
    C.A.P Option Cuisine 1996-1998

    CULINARY EXPERIENCE - SEASONAL

    Restaurant Casino Croisette Festival of Film South of France
    at Cannes Jan/2004 - Nov/2004
    Chef de Partie (traitors)
    Studied under Executive Chef Bonnard Maurice where I worked as a full time cook and culinary artist. My responsibilities included food preparation and creating cuisine and new entrees.

    Brasserie Carlton Hotel Intercontinental 5*
    at Cannes, The Leading Hotels of the World South of France
    Chef Executive Laurent Bunnel Jul/2004 - Sep/2004
    Demi Chef de Partie
    Studied alongside Executive Chef Laurent Bunnel where I perfected my preparation of sauces and refreshing the pantry. I was responsible for running the fish station.

    Restaurant La Palm d'Or Hotel Martinez 5* South of France
    at Cannes Aug/2003 - Nov/2003
    Demi Chef de Partie
    Studied under two outstanding Executive Chefs, Christian Viller and Christian Sinicropi. This restaurant received two Michelin Stars. On this team, I had the pleasure of creating a new entrée or appetizer each day.


    Relais Chateau 4* South of France
    La Bonne Etape * Jan/2003 – July/2003
    Demi Chef de Partie
    Worked alongside Executive Chef Janie Gleize where the restaurant was awarded one Michelin Star. Every morning we would clean and prepare fish. Prepared soufflés and
    worked the evening dinner service.


    ADDITIONAL EXPERIENCES

    Restaurant Le Fontainebleau San Diego, CA
    Of Hotel Westgate 4* May/2008 – Apr/2009
    Chef de Partie
    Learned to prepare Sushi and gained wonderful experience under Executive Chef Fabrice Hardel. Walked the a la carte tray around the restaurant and ran Pantry & Sushi Bars every Friday. Worked the buffets on Sunday for every brunch.

    Hotel & Catering & Restaurant 5* London, England
    at London, The Leading Hotels of the World Feb/2007 – Feb/2008
    Agency West One & Keystone
    Chef de Partie
    Experienced different venues working through a temporary agency. Worked large banquets in 5* hotels and restaurants each week. Usually 2-3 month projects at different locations.

    Restaurant Spoon London, England
    Sanderson Hotel 5* at London Apr/2006 - Feb/2007
    Chef de Partie
    Executive Chef Alain Ducasse & Pascal Feraud assigned me to oversee the hot and cold stations where I prepared salads, garnishes and 2 days per week prepped for Sous Chefs.

    Restaurant Langtry's Torquay, Devon
    Of the Osborne Hotel 4* at Torquay Oct/2005 - Apr/2006
    Chef de Partie
    Executive Chef Roberts Peter gave me my first job in United Kingdom. This is where I learned English, stock procedures for the pantry and dinner preparation.


    Restaurant à la Carte Paris, France
    Hotel Hilton 4* at Paris Orly Apr/2005 - Oct/2005
    Chef de Partie
    Managed 10 cooks for Executive Chef Jean René Triqué. Was granted more responsibilities of covering a new menu. Taught and instructed new chefs while keeping the sauce and fish stations prepared.

    Restaurant Bon 2, Paris 2ème Paris, France
    Demi Chef de Partie (larder) Aug/2001 - Nov/2002
    Under Executive Chef Richard Pommies, I worked on various aspects of the kitchen. Increase effective communication with the chefs and made fast successful workers.

    Restaurant Le Ralais Of Hotel Plaza Athenee 5* Paris, France
    at Paris 8ème, The Leading Hotels of the World May/2000 - Aug/2001
    First Commis (larder)
    Executive Chef Alain Ducasse & Jean Marc taught me how to begin as a Chef. I learned to properly use the knife with precise cuts and procedures of the kitchen.

    Restaurant traditional La Fermette Marbeuf Paris, France
    at Paris 8ème 1998-2000
    Commis Chef (sauce, grille)
    My trainer was Executive Chef Isaac Gilbert who taught sauce preparation and I began as the meat filler for the grille. Set up and take down duties of the grille.

    Restaurant gastronomy Le Berkeley Paris, France
    at Paris 8ème 1997-1998
    Culinary Apprentice
    Worked under Executive Chef Richard Flament as a Culinary Apprentice. I learned chopping, food sanitation, and the creation of sauces.

    REFERENCES
    Available at your request.

    Cyrille Ekosso Njoh 23 jun 2009, 07:10 - Rapporteer misbruik
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