Chef Wanted

Job Description
We require an experienced, motivated and creative chef to join our new team in Barbados. Should have the ability to create and serve top quality tasty food under pressure. Will be in charge of kitchen operations inc creating menus, staff training, inventory control, ordering and purchasing thru suppliers.
Links : http://www.chefjobs.com/cgi-bin/jobs/classifieds.cgi?db=chef&website=&language=&session_key=&search_and_display_db_button=on&results_format=long&db_id=880&query=retrieval

Head Chef Wanted

Job Description
New establishment opening requires a young enthusiastic Chef with a fair knowledge of Italian cuisine. This restaurant will be the first of several planned over the next few years. The owners desire a younger Chef that will grow with the company and perhaps assist in the other openings in future. This restaurant will be a unique brand developing the use of a coal fired pizza oven.
link : http://www.chefjobs.com/cgi-bin/jobs/classifieds.cgi?db=chef&website=&language=&session_key=&search_and_display_db_button=on&results_format=long&db_id=879&query=retrieval

Cook Wanted

Job Description
Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Company recipes at all times.
link :http://www.chefjobs.com/cgi-bin/jobs/classifieds.cgi?db=cook&website=&language=&session_key=&search_and_display_db_button=on&results_format=long&db_id=763&query=retrieval

cook wanted

http://www.chefjobs.com/cgi-bin/jobs/classifieds.cgi?db=cook&website=&language=&session_key=&search_and_display_db_button=on&results_format=long&db_id=766&query=retrieval
Job Description :
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Operate ovens, stoves, grills, microwaves, and fryers.
Monitor food quality while preparing food.
Serve food in proper portions onto proper receptacles.
Check and ensure the correctness of the temperature of appliances and food

cook wanted at Marriott

At Marriott, you define what success means to you, and then we help make it happen. With opportunities for building your skills, colleagues who share your enthusiasm, and a clear career path with challenging work that provides direction for growth and promotion. If you're the kind of person who wants to be challenged, supported, and applauded, this is where you belong.
link : http://www.chefjobs.com/cgi-bin/jobs/classifieds.cgi?db=cook&website=&language=&session_key=&search_and_display_db_button=on&results_format=long&db_id=768&query=retrieval

Cook

JOB DESCRIPTION: Looking for cooks for the upcoming winter season. Prior food handling, knife skills, and general kitchen experience preferred. Must exhibit an understanding of and adhere to proper food handling techniques. Moderate to high levels of guest contact.
http://cooking.jobs.jobsearchsite.com/JS/General/Job.asp?id=20458065

Food Service Director

Food Service Director Hilton Garden Inn (Amarillo, TX) Test cooked food; resolv comp. Reg. Food; monitor food prep; Monitor budgets; Co-ord cooking assignments; Keep record for govt agencies. HS Deg. & 2 yr of doc exp req. 40hrs/wk. Prev wages paid. Resume: , 9000 Interstate 40 West, Amarillo, TX 79
link: http://cooking.jobs.jobsearchsite.com/JS/General/Job.asp?id=20972080

Chef Instructor

CookingThe Restaurant School at Walnut Hill College is seeking a Chef Instructor to join its specialized teaching faculty.So, if you are willing to share your expertise and help shape the Hospitality Industry, this is the job for you. We are looking for someone with strong communication
link: http://cooking.jobs.jobsearchsite.com/JS/General/Job.asp?id=20887715

Healthy Eating

Eat enough calories but not too many.
Maintain a balance between your calorie intake and calorie expenditure—that is, don't eat more food than your body uses. The average recommended daily allowance is 2,000 calories, but this depends on your age, sex, height, weight, and physical activity.

Eat a wide variety of foods.
Healthy eating is an opportunity to expand your range of choices by trying foods—especially vegetables, whole grains, or fruits—that you don't normally eat.
Keep portions moderate, especially high-calorie foods. In recent years serving sizes have ballooned, particularly in restaurants. Choose a starter instead of an entrée, split a dish with a friend, and don’t order supersized anything.

Eat plenty of fruits, vegetables, grains, and legumes
foods high in complex carbohydrates, fiber, vitamins, and minerals, low in fat, and free of cholesterol. Try to get fresh, local produce

Drink more water.
Our bodies are about 75% water. It is a vital part of a healthy diet. Water helps flush our systems, especially the kidneys and bladder, of waste products and toxins. A majority of Americans go through life dehydrated.

Limit sugary foods, salt, and refined-grain products.
Sugar is added to a vast array of foods. In a year, just one daily 12-ounce can of soda (160 calories) can increase your weight by 16 pounds. See suggestions below for limiting salt and substituting whole grains for refined grains.

Don’t be the food police.
You can enjoy your favorite sweets and fried foods in moderation, as long as they are an occasional part of your overall healthy diet. Food is a great source of pleasure, and pleasure is good for the heart – even if those French fries aren’t!

Get moving.
A healthy diet improves your energy and feelings of well-being while reducing your risk of many diseases. Adding regular physical activity and exercise will make any healthy eating plan work even better.

One step at a time.
Establishing new food habits is much easier if you focus on and take action on one food group or food fact at a time

Foods To Stock During The Swine Flu

Step 1
Foods To Stock During The Swine Flu Pandemic
Frozen vegetables and lean cuts of organic meat are an excellent place to start. They can be kept safely for extended periods and offer critical nutrients including complete protein. Having a chest or upright supplemental freezer provides valuable storage space for additional produce.

Step 2
Dry bulk items kept in large plastic containers or bins are also important. Diverse items such as dried beans and fruit, grains, oatmeal, and TVP (texturized vegetable protein) are inexpensive to purchase, full of nutrients and have long shelf lives. In addition these items can be cross-utilized in numerous ways. Flexibility is a key necessity for an extended pandemic.

Step 3
Canned foods are essential to stock up on in preparation for the swine flu pandemic. Though less nutritious than the previous items they offer tremendous variety and convenience. Bottled foods such as tomato sauce are heather but selections are more limited. An advantage to canned and bottled founds is that their preparation requires no water. If space is an issue concentrate on healthier choices and avoid fats and high-glycemic carbohydrates.

Step 4
It's a good idea to keep an small supply of bottled or distilled water for drinking. A gallon a day per person is ideal. It's unlikely that essential utility services such as water and electricity would be impacted by a swine flu pandemic; nevertheless, be prepared for the worse case scenario.

Step 5
Do you have a garden in your yard? You're really in luck then as you'll have a limited source of delicious fresh vegetables. Have the wisdom and foresight to begin preserving or canning a portion of your annual harvest.

Step 6
If the swine flu pandemic becomes deadly and prolonged then it's critical to be able to minimize contact with the general population. The more creative your prepared meals are the less frustrated and bored you and your family will become. An overlooked but important element can be spices. In addition to being healthy and easy to store they provide a resourceful cook with a multitude of culinary options.

Ten Foods Insurance Companies Don't Want You to Eat While Driving

After learning of an insurance applicant who had a restraining order barring him from having food within reach while driving, Insurance companies decided to draw up a list of dangerous driving foods. This particular individual had been involved in several accidents while attempting to eat and drive, leading the company to draw up a list of the most dangerous things to eat in the car.
Keep in mind there is no scientific basis for this list; rather, it’s a compilation of food items that actuaries deem the most dangerous to eat while behind the wheel.

The list essentially breaks foods down into two categories.

First, there are foods that make the hands greasy, which makes the steering wheel greasy and keeps you reaching for napkins.

Second, there are foods that are hot and can spill, causing severe driving distraction.
1. Coffee
2. Hot soup
3. Snacks
4. Sweets
5. Hamburgers
6. Barbecued food
7. Fried chicken
8. Jelly or cream-filled doughnuts
9. Soft drinks
10. Chocolate

It’s not reassuring to see coffee and soft drinks on the list, since probably every other driver on the road makes his or her commute with coffee nearby. Insurance companies also cites the possibility of getting “fizz up your nose” while drinking soda .
Mostly this list is upsetting because who doesn’t like to kick back on a summer road trip with a jelly doughnut and a bowl of chips or snackers?

Food Insurance

Did you know such a thing as food insurance existed? It is otherwise known as food product liability insurance. This type of coverage would provide some protection in the event that food that a consumer purchased did injury to them. Most retail outlets unofficially require that a food manufacturer provide a minimum level of food product liability insurance coverage before they will carry that item. That minimum is normally around $1 million. This is coverage that you won't likely find agents for in the yellow pages.
Unfortunately, there is not standard rate for policy or premium estimates for this type of insurance. Food product liability providers seem reluctant to provide solid estimates. You will most likely have to fill out forms and submit information on such things as production, distribution and marketing plans as well as annual sales and the like. Some other information they might require in order to give you a quote is:
• Level of gross sales or annual payroll
• Prior claims/history
• Level of coverage
• Specialty or standard market
• Type of product
• Type of market
• Recall plan
• Batch system for production
Your insurance agent can help you determine which route would be best in covering your interests in regard to food preparation, marketing and distribution. Some things to consider are topics such as product liability laws worldwide, product liability exposure identification, risk assessment and management, product safety policy and program development and more.
If you are considering starting your own food production business with a recipe handed down in your family for generations there are a lot of things to consider.