Bubble T wrote:The advice about going to 4/5 star hotels is spot on, many of them have western head chefs who seem to be earning reasonable money. Your problem will be finding one that wants a western chef but doesn't already have one, as head chef is a position that seems to get filled long before the start date (for reference, Rosewood has already hired their head chef and they aren't even going to open for another few months at minimum).
Sure thing, and I totally agree with this and I can also add that probably those chefs to fill the excecutive head chef positions on these hotels count with at least 15 years in management position and they have at least 5 years experience working in Asia...Myself I have 8 in management and a big ZERO experience in Asian lands.
Anyhow and far from pretending to sound arrogant.... I do have some highlights/experiences that could possibly open doors for me. Specially if we speak about how does the plates looks like and technique used in fine dining restaurants (like topaz and malis) which are some decades behind compared with what you can find in Bangkok or Singapore...
So in my
positiveness I could be a good addition for an hospitality group if they have intention of steping up the standards to compete in the SE Asian market... I do have a recent experience in 'menu development' here in Brighton, UK at a 4star hotel called The Grand between others before that so hope I have a hook with that stuff... if not, you'll probably find me shaking the wok at a joint close to the river for 100quid a month
... hope some of you mastards pop by to say Hi and buy me a beer from time to time if this happen tho