We’re the biggest property company in Central Java, Marina Garden Estate. Our properties are Puri Anjasmoro, Puri Marina, Puri Eksekutif, Puri Mediterania, Villa Marina, Grand Marina, Taman Marina, Madukoro Industrial Park, Gatot Subroto Industrial Park, Candi Industrial Park, The Green Candi Cluster, and Gombel Golf Semarang. Currently we need professional person who have high capability and skills for our opening position:
Estate Manager
Job Responsibility:
• manage and arrange all properties management
• Responsible with General Manager and Board of Directors
• create and arrange event in order to support marketing-sales
• Direct interaction with consumer
• solve all problems in the field
• build budget and forecast
• maintain all customers
• Responsible with environments and infrastructures
• build good relationship with local governments
• support planning manager
Requirements:
• Minimum Bachelor Degree in Civil Engineering, Architecture or Planology
• Have experience min 3 years as estate manager in property industry
• Have good leadership skills
• Have good relationship, channel and link, preferable with government
• Age min 27 years Male
• Creative and Innovative Strong Intuition and personal English min Passive
• Computer literate (Office, AutoCad)
If you meet with our requirements above, please don’t be hesitate to send your resume to by post mail with supported certificate
HRD Department
Marina Garden Estate
PO.Box 1002
Semarang
Or by email mge.smg@gmail.com please send your resume not more than 100kb.




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December 3rd, 2007 at 1:19 pm
apakah di sekian banyak perusahaan di indonesia
ada yang kiranya mau mempekerjakan saya pada perusahaannya
kiranya saya dapat bergabung / bantu mengembangkan perusahaan
December 15th, 2007 at 9:04 am
Raphael Michael Gamon
OBJECTIVE
I am looking to work as GM or Executive Chef for a Boutique Hotel/Resort or as Private
Chef/Estate Manager. My culinary expertise expands into cooking with Traditional
Chinese Medicine (TCM), Asia Pacific Cuisine, European specialties, pastries and
Spa/Healthy eating. I’m Swiss certified with a Hotel Management Diploma; study in
Classic French Cooking. Training and sharing with a future league of employees the vast
knowledge of my contemporary approach of World Cuisine/Management is a foremost
search into my next adventure. I am a passionate and gentile teacher.
• I’m Consultant Spa Chef for the Bali Four Seasons.
CURRENT
5/2007– Current Minahasa Lagoon & Resort North Sulawesi, Indonesia
Assistant Director/Scuba Dive Instructor
_ Enhancing the quality of all F&B aspects. Construction of the kitchen/office area.
_ Implementing HR, team-building tools and coaching of all Resort staff.
Responsible for new constructions and overseeing expansion in all sectors.
_ Recruited local arts and crafts people and building a unique brand recognition.
_ In charge of all Hotel purchasing and assisting in foreign PR and marketing.
_ Certified as PADI MSDT Dive Instructor, training clients and dive staff.
EXPERIENCE
8/2006–5/2007 red white & pure Singapore, SEAsia
Consultant Executive Chef
_ Hired to specifically design and develop a unique concept of incorporating TCM
(Traditional Chinese Medicine) into Spa/French Cuisine and I managed and delegated
the technical construction of the kitchen & restaurant, hired & trained the staff for Vivo
City, Harborfront, Singapore.
_ Developed a Menu, hired and trained a successful kitchen brigade of 25.
_ Promoted and participated in Media for brand recognition. (attachment)
_ In charge of all kitchen and F&B administrative operations
_ Implemented TCM training course for new recruits – speeding profitability.
2006 Zeavola Resort & Spa Phi Phi Island, Thailand
Executive Chef
_ Trained a kitchen brigade of 25 and successfully incorporated French/Southern Thai
fusion Cuisine for this small luxury boutique hotel of the world (SLH). My cooking is
showcased in Departures magazine, Thai television 2006, Conde Nast Magazine April,
May and June 2006 and featured for CNN’s “Richard Quest on Travel†in September
2006.
2005 Layana Resort & Spa Kho Lanta, Thailand
Consultant Executive Chef
_ Expanded and trained the kitchen staff for this Boutique Hotel; I trained a menu
consisting of exquisite French Fusion/Southern Thai Cuisine and polished the pastry
section in French bakery. Created a Spa Menu.
_ Arranged high society wedding festivities and coordinated all administrative planning
and helped implement all F&B related SOPs.
1993-2004 Own Business Los Angeles, USA
Executive Private Chef
Created and developed a business that specializes in gourmet cuisine of the highest
standards based on the Le Cordon Bleu School in Paris, France. Specialized in preparation of historical meals from important events in history, fulfilling a unique and highly desirable niche in the culinary landscape between Los Angeles and New York. he has been sought after by some of the most discriminating palettes within the film entertainment and business communities. Chef Raphael directs a team of talented professionals to produce unforgettable events. Multi-course dinners and elaborate buffets have been catered for such distinguished clients as Arlene Sorkin/Lloyd, Sandy Gallin, Dolly Parton, Bruce Villanch, Lorna Luft, Barbra Streisand, Governor Arnold and Maria Shiver, Cher, Kobe Bryant, Andy Tennant and Oscar Parties, celebrity weddings, e.t.c.
Assisted in special training programs at the Culinary Institute of America.
1991-1993 Europe
Private Chef
Traveling through Italy, Portugal, Spain, Austria, Germany, Sweden and England, Chef
Raphael prepared dinner parties and became know as the “Traveling- Private-Chef.†His clients include Claude Montana, Romeo Gigli, Van Furstenberg, George Michael and the private residence to Armani, Versace and the house of Dior.
1989-1990 King’s Private Residence Brussels, Belgium
Private Chef
Requisitioned by Prince Albert as chef in the private residence for his Majesty King Baudoin in Bruge. Chef Raphael was responsible for all dinner events.
1988-1989 Paris & Southern France
Private Chef
Commuting between Paris and Provence, Chef Raphael was hired by high society and
major players in politics and fashion. Nicole de Vesion, the creative director for Hermes, Pierre Cardin, Christophe Girard, Thierry Roussel and Bernard Danillon were among his clients. Utilizing such exotic location as the wing of an Airbus Jet, the roof of the Louvre and dinning rooms of castles and Chateau’s, Chef Raphael created delectable feasts for large affairs and intimate gatherings. The vibrant flavors of ingredients indigenous to the South of France strongly influenced Chef Raphael’s taste and fondness for simplicity.
1986-1988 Palais Royal Paris, France
Chef de Cuisine
Hired by the French Culture Minister Jacques Lange, Chef Raphael was responsible for the kitchen and dining rooms. As Head-Chef, he managed a 20-person brigade & successfully executed special request for high-profile clientele.
December 27th, 2007 at 7:36 am
Saya tertarik untuk job marketing di perusahaan anda. Mohon diinformasikan alamat email agar saya bisa mengirimkan CV saya segera.