CASABLANCA DEVELOPMENT, INC.
* CHEF *
MALE / FEMALE; 35 YEARS OLD AND ABOVE;
HYGIENE ORIENTED;
WILLING TO WORK IN SHIFTING SCHEDULE;
CAN WORK WELL WITH OTHERS; HARDWORKING;
HONEST; RESPONSIBLE;
CANDIDATE MUST POSSESS A BACHELOR’S /
COLLEGE DEGREE IN FOOD & BEVERAGE SERVICES MANAGEMENT OR EQUIVALENT;
EXCELLENT / WELL – EXPERIENCED IN INTERNATIONAL CUISINE;
ABLE TO ACCOMMODATE LARGE NUMBER OF GUEST AND FUNCTION;
WITH AT LEAST THREE (3) TO FIVE (5) YEARS EXPERIENCE IN THE SAME POSITION;
GOOD ORAL AND WRITTEN ENGLISH COMMUNICATION SKILLS;
REQUIRED SKILL: MUST BE ABLE TO DEVELOP COSTING OF RECIPE.
CLOSING DATE: MAY 09, 2011
Showing posts with label CHEF. Show all posts
Showing posts with label CHEF. Show all posts
Apr 25, 2011
Mar 31, 2011
CHEF
HOLIDAY VILLAS (SUNVERDE HOTELS & RESORTS, INC.)
* CHEF *
PREFERABLY MALE;
NOT MORE THAN 35 YEARS OLD; HARDWORKING;
GRADUATE OF FORMAL CULINARY COURSE;
KNOWLEDGEABLE IN INTERNATIONAL CUISINE,
FAMILIAR IN INDIAN CUISINE;
KNOWLEDGEABLE IN MENU PLANNING,
FOOD COSTING AND KITCHEN INVENTORY;
AT LEAST THREE (3) YEARS EXPERIENCE IN HOTEL
OPERATION OR FINE DINING RESTAURANT;
FAMILIAR WITH HACCP (HAZARD ANALYSIS
CRITICAL CONTROL POINT).
CLOSING DATE: APRIL 08, 2011
* CHEF *
PREFERABLY MALE;
NOT MORE THAN 35 YEARS OLD; HARDWORKING;
GRADUATE OF FORMAL CULINARY COURSE;
KNOWLEDGEABLE IN INTERNATIONAL CUISINE,
FAMILIAR IN INDIAN CUISINE;
KNOWLEDGEABLE IN MENU PLANNING,
FOOD COSTING AND KITCHEN INVENTORY;
AT LEAST THREE (3) YEARS EXPERIENCE IN HOTEL
OPERATION OR FINE DINING RESTAURANT;
FAMILIAR WITH HACCP (HAZARD ANALYSIS
CRITICAL CONTROL POINT).
CLOSING DATE: APRIL 08, 2011
Mar 17, 2011
CHEF / ASSISTANT CHEF
CASABLANCA DEVELOPMENT, INC.
* CHEF / ASSISTANT CHEF *
MALE / FEMALE; 35 YEARS OLD AND ABOVE;
HARDWORKING; HONEST; RESPONSIBLE;
GOOD ORAL AND WRITTEN ENGLISH COMMUNICATION SKILLS;
HYGIENE ORIENTED;
BACHELOR’S / COLLEGE DEGREE IN FOOD
& BEVERAGE SERVICES MANAGEMENT OR EQUIVALENT;
COMPUTER LITERATE;
EXCELELNT / WELL EXPERIENCED IN INTERNATIONAL
CUISINE (ESPECIALLY NORWEGIAN CUISINE);
ABLE TO ACCOMMODATE LARGE NUMBER OF GUEST AND FUNCTION;
WITH AT LEAST THREE (3) TO FIVE (5) YEARS
EXPERIENCE IN THE SAME POSITION –
MUST BE ABLE TO DEVELOP COSTING OF RECIPE.
CLOSING DATE: MARCH 31, 2011
* CHEF / ASSISTANT CHEF *
MALE / FEMALE; 35 YEARS OLD AND ABOVE;
HARDWORKING; HONEST; RESPONSIBLE;
GOOD ORAL AND WRITTEN ENGLISH COMMUNICATION SKILLS;
HYGIENE ORIENTED;
BACHELOR’S / COLLEGE DEGREE IN FOOD
& BEVERAGE SERVICES MANAGEMENT OR EQUIVALENT;
COMPUTER LITERATE;
EXCELELNT / WELL EXPERIENCED IN INTERNATIONAL
CUISINE (ESPECIALLY NORWEGIAN CUISINE);
ABLE TO ACCOMMODATE LARGE NUMBER OF GUEST AND FUNCTION;
WITH AT LEAST THREE (3) TO FIVE (5) YEARS
EXPERIENCE IN THE SAME POSITION –
MUST BE ABLE TO DEVELOP COSTING OF RECIPE.
CLOSING DATE: MARCH 31, 2011
Mar 14, 2011
CHEF
SUNVERDE HOTELS & RESORTS, INC.
* CHEF *
PREFERABLY MALE; NOT OVER 35 YEARS OLD;
GRADUATE OF FORMAL CULINARY COURSE;
KNOWLEDGEABLE IN INTERNATIONAL CUISINE;
FAMILIAR IN INDIAN CUISINE;
KNOWLEDGEABLE IN MENU PLANNING,
FOOD COSTING AND KITCHEN INVENTORY;
AT LEAST THREE (3) YEARS EXPERIENCE
IN HOTEL OPERATIONS OR FINE DINING RESTAURANT;
FAMILIAR WITH HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT).
CLOSING DATE: MARCH 18, 2011
* CHEF *
PREFERABLY MALE; NOT OVER 35 YEARS OLD;
GRADUATE OF FORMAL CULINARY COURSE;
KNOWLEDGEABLE IN INTERNATIONAL CUISINE;
FAMILIAR IN INDIAN CUISINE;
KNOWLEDGEABLE IN MENU PLANNING,
FOOD COSTING AND KITCHEN INVENTORY;
AT LEAST THREE (3) YEARS EXPERIENCE
IN HOTEL OPERATIONS OR FINE DINING RESTAURANT;
FAMILIAR WITH HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT).
CLOSING DATE: MARCH 18, 2011
Mar 7, 2011
CHEF / ASSISTANT CHEF
CASABLANCA DEVELOPMENT, INC.
* CHEF / ASSISTANT CHEF *
MALE / FEMALE; 35 YEARS OLD AND ABOVE;
HARDWORKING; HONEST; RESPONSIBLE;
GOOD ORAL AND WRITTEN ENGLISH COMMUNICATION SKILLS;
HYGIENE ORIENTED;
BACHELOR’S / COLLEGE DEGREE IN FOOD &
BEVERAGE SERVICES MANAGEMENT OR EQUIVALENT; COMPUTER LITERATE;
EXCELELNT / WELL EXPERIENCED IN INTERNATIONAL
CUISINE (ESPECIALLY NORWEGIAN CUISINE);
ABLE TO ACCOMMODATE LARGE NUMBER OF GUEST AND FUNCTION;
WITH AT LEAST THREE (3) TO FIVE (5) YEARS
EXPERIENCE IN THE SAME POSITION –
MUST BE ABLE TO DEVELOP COSTING OF RECIPE.
CLOSING DATE: MARCH 11, 2011
* CHEF / ASSISTANT CHEF *
MALE / FEMALE; 35 YEARS OLD AND ABOVE;
HARDWORKING; HONEST; RESPONSIBLE;
GOOD ORAL AND WRITTEN ENGLISH COMMUNICATION SKILLS;
HYGIENE ORIENTED;
BACHELOR’S / COLLEGE DEGREE IN FOOD &
BEVERAGE SERVICES MANAGEMENT OR EQUIVALENT; COMPUTER LITERATE;
EXCELELNT / WELL EXPERIENCED IN INTERNATIONAL
CUISINE (ESPECIALLY NORWEGIAN CUISINE);
ABLE TO ACCOMMODATE LARGE NUMBER OF GUEST AND FUNCTION;
WITH AT LEAST THREE (3) TO FIVE (5) YEARS
EXPERIENCE IN THE SAME POSITION –
MUST BE ABLE TO DEVELOP COSTING OF RECIPE.
CLOSING DATE: MARCH 11, 2011
Feb 16, 2011
CHEF
SUBIC HOLIDAY VILLAS (SUNVERDE HOTELS & RESORTS, INC.)
* CHEF *
PREFERABLY MALE;
NOT MORE THAN 35 YEARS OLD; HARDWORKING;
GRADUATE OF FORMAL CULINARY COURSE;
KNOWLEDGEABLE IN INTERNATIONAL CUISINE,
FAMILIAR IN INDIAN CUISINE;
KNOWLEDGEABLE IN MENU PLANNING,
FOOD COSTING AND KITCHEN INVENTORY;
AT LEAST THREE (3) YEARS EXPERIENCE IN
HOTEL OPERATION OR FINE DINING RESTAURANT;
FAMILIAR WITH HACCP (HAZARD ANALYSIS
CRITICAL CONTROL POINT).
CLOSING DATE: FEBRUARY 23, 2011
* CHEF *
PREFERABLY MALE;
NOT MORE THAN 35 YEARS OLD; HARDWORKING;
GRADUATE OF FORMAL CULINARY COURSE;
KNOWLEDGEABLE IN INTERNATIONAL CUISINE,
FAMILIAR IN INDIAN CUISINE;
KNOWLEDGEABLE IN MENU PLANNING,
FOOD COSTING AND KITCHEN INVENTORY;
AT LEAST THREE (3) YEARS EXPERIENCE IN
HOTEL OPERATION OR FINE DINING RESTAURANT;
FAMILIAR WITH HACCP (HAZARD ANALYSIS
CRITICAL CONTROL POINT).
CLOSING DATE: FEBRUARY 23, 2011
Feb 5, 2011
CHEF
SUNVERDE HOTELS & RESORTS, INC.
* CHEF *
PREFERABLY MALE; NOT OVER 35 YEARS OLD;
GRADUATE OF FORMAL CULINARY COURSE;
KNOWLEDGEABLE IN INTERNATIONAL CUISINE;
FAMILIAR IN INDIAN CUISINE; KNOWLEDGEABLE
IN MENU PLANNING, FOOD COSTING AND KITCHEN INVENTORY;
AT LEAST THREE (3) YEARS EXPERIENCE IN HOTEL
OPERATIONS OR FINE DINING RESTAURANT;
FAMILIAR WITH HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT).
CLOSING DATE: FEBRUARY 18, 2011
* CHEF *
PREFERABLY MALE; NOT OVER 35 YEARS OLD;
GRADUATE OF FORMAL CULINARY COURSE;
KNOWLEDGEABLE IN INTERNATIONAL CUISINE;
FAMILIAR IN INDIAN CUISINE; KNOWLEDGEABLE
IN MENU PLANNING, FOOD COSTING AND KITCHEN INVENTORY;
AT LEAST THREE (3) YEARS EXPERIENCE IN HOTEL
OPERATIONS OR FINE DINING RESTAURANT;
FAMILIAR WITH HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT).
CLOSING DATE: FEBRUARY 18, 2011
Oct 26, 2010
CHEF
TREE TOP ADVENTURE
* CHEF *
MALE; 25 – 45 YEARS OLD;
HARDWORKING; HONEST; RESPONSIBLE;
KNOWLEDGEABLE IN INTERNATIONAL CUISINES;
CANDIDATE MUST POSSESS AT LEAST A BACHELOR’S /
COLLEGE DEGREE IN FOOD & BEVERAGE
SERVICES MANAGEMENT OR EQUIVALENT;
AT LEAST TWO (2) TO FIVE (5) YEARS
WORKING EXPERIENCE IN THE RELATED
FIELD IS REQUIRED FOR THIS POSITION.
CLOSING DATE: OCTOBER 29, 2010
* CHEF *
MALE; 25 – 45 YEARS OLD;
HARDWORKING; HONEST; RESPONSIBLE;
KNOWLEDGEABLE IN INTERNATIONAL CUISINES;
CANDIDATE MUST POSSESS AT LEAST A BACHELOR’S /
COLLEGE DEGREE IN FOOD & BEVERAGE
SERVICES MANAGEMENT OR EQUIVALENT;
AT LEAST TWO (2) TO FIVE (5) YEARS
WORKING EXPERIENCE IN THE RELATED
FIELD IS REQUIRED FOR THIS POSITION.
CLOSING DATE: OCTOBER 29, 2010
Sep 17, 2010
CHEF
SUBIC BAY MARINE EXPLORATORIUM
* CHEF *
MALE / FEMALE; NOT MORE THAN 35 YEARS OLD;
PATIENT; ENERGETIC AND COST CONSCIOUS;
WITH AT LEAST FIVE (5) YEARS WORK EXPERIENCE
IN THE SAME CAPACITY AS EXECUTIVE CHEF;
EXPERT IN FILIPINO AND INTERNATIONAL CUISINE;
KNOWLEDGEABLE IN ALA CARTE AND BANQUET MENUS;
CAN CREATE CANTEEN MENU CYCLE;
KNOWLEDGEABLE IN FOOD HYGIENE AND SANITATION;
WITH EFFECTIVE LEADERSHIP SKILLS;
WITH ABOVE AVERAGE VERBAL AND WRITTEN
COMMUNICATION SKILLS BOTH IN TAGALOG AND ENGLISH.
CLOSING DATE: SEPTEMBER 20, 2010
* CHEF *
MALE / FEMALE; NOT MORE THAN 35 YEARS OLD;
PATIENT; ENERGETIC AND COST CONSCIOUS;
WITH AT LEAST FIVE (5) YEARS WORK EXPERIENCE
IN THE SAME CAPACITY AS EXECUTIVE CHEF;
EXPERT IN FILIPINO AND INTERNATIONAL CUISINE;
KNOWLEDGEABLE IN ALA CARTE AND BANQUET MENUS;
CAN CREATE CANTEEN MENU CYCLE;
KNOWLEDGEABLE IN FOOD HYGIENE AND SANITATION;
WITH EFFECTIVE LEADERSHIP SKILLS;
WITH ABOVE AVERAGE VERBAL AND WRITTEN
COMMUNICATION SKILLS BOTH IN TAGALOG AND ENGLISH.
CLOSING DATE: SEPTEMBER 20, 2010
Aug 16, 2010
CHEF
SUBIC BAY MARINE EXPLORATORIUM
* CHEF *
MALE / FEMALE; NOT MORE THAN 35 YEARS OLD;
PATIENT, ENERGETIC AND COST CONSCIOUS;
WITH EFFECTIVE LEADERSHIP SKILLS;
WITH ABOVE AVERAGE VERBAL AND WRITTEN
COMMUNICATION SKILLS BOTH IN TAGALOG AND ENGLISH;
WITH AT LEAST FIVE (5) YEARS WORK EXPERIENCE
IN THE SAME CAPACITY AS EXECUTIVE CHEF;
EXPERT IN FILIPINO AND INTERNATIONAL CUISINE;
KNOWLEDGEABLE IN AL A CARTE AND BANQUET MENUS;
CAN CREATE CANTEEN MENU CYCLE;
KNOWLEDGEABLE IN FOOD HYGIENE AND SANITATION.
CLOSING DATE: AUGUST 23, 2010
* CHEF *
MALE / FEMALE; NOT MORE THAN 35 YEARS OLD;
PATIENT, ENERGETIC AND COST CONSCIOUS;
WITH EFFECTIVE LEADERSHIP SKILLS;
WITH ABOVE AVERAGE VERBAL AND WRITTEN
COMMUNICATION SKILLS BOTH IN TAGALOG AND ENGLISH;
WITH AT LEAST FIVE (5) YEARS WORK EXPERIENCE
IN THE SAME CAPACITY AS EXECUTIVE CHEF;
EXPERT IN FILIPINO AND INTERNATIONAL CUISINE;
KNOWLEDGEABLE IN AL A CARTE AND BANQUET MENUS;
CAN CREATE CANTEEN MENU CYCLE;
KNOWLEDGEABLE IN FOOD HYGIENE AND SANITATION.
CLOSING DATE: AUGUST 23, 2010
Mar 30, 2010
CHEF
MBK GRAND LEISURE, INC.
* CHEF *
MALE; 30 - 45 YEARS OLD;
WITH SUPERVISORY ABILITIES;
KNOWLEDGE IN THE HOT AND COLD SECTION;
EXPERTISE IN ASIAN AND AMERICAN CUISINE;
PREFERABLY WITH AT LEAST ONE(1) YEAR
EXPERIENCE IN HOTEL AND RESTAURANT INDUSTRY.
CLOSING DATE: MARCH 31, 2010
* CHEF *
MALE; 30 - 45 YEARS OLD;
WITH SUPERVISORY ABILITIES;
KNOWLEDGE IN THE HOT AND COLD SECTION;
EXPERTISE IN ASIAN AND AMERICAN CUISINE;
PREFERABLY WITH AT LEAST ONE(1) YEAR
EXPERIENCE IN HOTEL AND RESTAURANT INDUSTRY.
CLOSING DATE: MARCH 31, 2010
Jan 8, 2010
CHEF
MBK GRAND LEISURE,INC.
* CHEF *
MALE; 30 - 45 YEARS OLD;
WITH SUPERVISORY ABILITIES;
KNOWLEDGE IN HOT AND COLD SECTION;
EXPERTISE IN ASIAN AND AMERICAN CUISINE;
WITH AT LEAST ONE (1) YEAR EXPERIENCE
IN HOTEL AND RESTAURANT INDUSTRY.
CLOSING DATE: JANUARY 08, 2010
* CHEF *
MALE; 30 - 45 YEARS OLD;
WITH SUPERVISORY ABILITIES;
KNOWLEDGE IN HOT AND COLD SECTION;
EXPERTISE IN ASIAN AND AMERICAN CUISINE;
WITH AT LEAST ONE (1) YEAR EXPERIENCE
IN HOTEL AND RESTAURANT INDUSTRY.
CLOSING DATE: JANUARY 08, 2010
CHEF
MBK GRAND LEISURE,INC.
* CHEF *
MALE; 30 - 45 YEARS OLD;
WITH SUPERVISORY ABILITIES;
KNOWLEDGE IN HOT AND COLD SECTION;
EXPERTISE IN ASIAN AND AMERICAN CUISINE;
WITH AT LEAST ONE (1) YEAR EXPERIENCE
IN HOTEL AND RESTAURANT INDUSTRY.
CLOSING DATE: JANUARY 08, 2010
* CHEF *
MALE; 30 - 45 YEARS OLD;
WITH SUPERVISORY ABILITIES;
KNOWLEDGE IN HOT AND COLD SECTION;
EXPERTISE IN ASIAN AND AMERICAN CUISINE;
WITH AT LEAST ONE (1) YEAR EXPERIENCE
IN HOTEL AND RESTAURANT INDUSTRY.
CLOSING DATE: JANUARY 08, 2010
Apr 3, 2009
CHEF
KWANG RYUN CIRCULATION LTD. CORP.
* CHEF *
THREE (3) TO FIVE (5) YEARS EXPERIENCE IN
A CASUAL DINING RESTAURANT; HARDWORKING;
KNOWLEDGEABLE IN FOOD COSTING AND MATERIAL CONTROL.
CLOSING DATE: APRIL 07 , 2009
* CHEF *
THREE (3) TO FIVE (5) YEARS EXPERIENCE IN
A CASUAL DINING RESTAURANT; HARDWORKING;
KNOWLEDGEABLE IN FOOD COSTING AND MATERIAL CONTROL.
CLOSING DATE: APRIL 07 , 2009
Jan 23, 2009
CHEF
GRAND SEASONS HOTEL & CASINO
* CHEF *
KNOWLEDGE IN COOKING DIFFERENT DISH
ESPECIALLY KOREAN FOOD; WITH GOOD MORAL CHARACTER;
WITH RELATED EXPERIENCE OF AT LEAST
TWO(2) TO THREE(3) YEARS IN A HOTEL INDUSTRY;
CAN WORK UNDER PRESSURE AND ABLE
TO ADJUST ON A SHIFTING SCHEDULE.
CLOSING DATE: JANUARY 27 , 2009
* CHEF *
KNOWLEDGE IN COOKING DIFFERENT DISH
ESPECIALLY KOREAN FOOD; WITH GOOD MORAL CHARACTER;
WITH RELATED EXPERIENCE OF AT LEAST
TWO(2) TO THREE(3) YEARS IN A HOTEL INDUSTRY;
CAN WORK UNDER PRESSURE AND ABLE
TO ADJUST ON A SHIFTING SCHEDULE.
CLOSING DATE: JANUARY 27 , 2009
Jan 15, 2009
CHEF
RK SUBIC INC.
* CHEF *
MINIMUM OF TWO(2) YEARS HOTEL
EXPERIENCE IN THE SAME CAPACITY.
CLOSING DATE: JANUARY 19 , 2009
* CHEF *
MINIMUM OF TWO(2) YEARS HOTEL
EXPERIENCE IN THE SAME CAPACITY.
CLOSING DATE: JANUARY 19 , 2009
Jan 8, 2009
CHEF
RK SUBIC INC.
* CHEF *
MINIMUM OF TWO(2) YEARS HOTEL
EXPERIENCE IN THE SAME CAPACITY.
CLOSING DATE: JANUARY 12 , 2009
* CHEF *
MINIMUM OF TWO(2) YEARS HOTEL
EXPERIENCE IN THE SAME CAPACITY.
CLOSING DATE: JANUARY 12 , 2009
Jul 9, 2008
CHEF
* SUBIC DAESUNG CORP
CHEF
Male, 30-45 years of age;
College level;
Have at least 2 years work related
experienced specialized in American Food ;
Can cook different types of Asian food,
appetizers etc.;
With good pleasing personality;
Physically fit to work ;
Willing to work overtime
CHEF
Male, 30-45 years of age;
College level;
Have at least 2 years work related
experienced specialized in American Food ;
Can cook different types of Asian food,
appetizers etc.;
With good pleasing personality;
Physically fit to work ;
Willing to work overtime
May 26, 2008
CHEF
SUBIC DAESUNG CORP.
* CHEF *
30 – 45 YEARS OLD;
COLLEGE LEVEL;
EXPERIENCED IN AMERICAN RESTAURANT;
KNOW AMERICAN FOOD AND RECIPES;
MUST HAVE AT LEAST THREE
(3) YEARS RELATED EXPERIENCED;
GOOD AND PLEASING PERSONALITY;
WILLING TO WORK OVERTIME.
CLOSING DATE: JUNE 10, 2008
* CHEF *
30 – 45 YEARS OLD;
COLLEGE LEVEL;
EXPERIENCED IN AMERICAN RESTAURANT;
KNOW AMERICAN FOOD AND RECIPES;
MUST HAVE AT LEAST THREE
(3) YEARS RELATED EXPERIENCED;
GOOD AND PLEASING PERSONALITY;
WILLING TO WORK OVERTIME.
CLOSING DATE: JUNE 10, 2008
Apr 3, 2008
CHEF
GREEN ACE REALTY & DEVELOPMENT CORPORATION
* CHEF *
KNOWLEDGE IN COOKING DIFFERENT DISHES
SPECIALLY KOREAN FOOD;
WITH GOOD MORAL CHARACTER; CAN WORK UNDER PRESSURE;
AT LEAST TWO(2) TO THREE(3) YEARS EXPERIENCE
AS CHEF IN A HOTEL INDUSTRY;
ABLE TO ADJUST ON A SHIFTING SCHEDULE.
CLOSING DATE: APRIL 19, 2008
* CHEF *
KNOWLEDGE IN COOKING DIFFERENT DISHES
SPECIALLY KOREAN FOOD;
WITH GOOD MORAL CHARACTER; CAN WORK UNDER PRESSURE;
AT LEAST TWO(2) TO THREE(3) YEARS EXPERIENCE
AS CHEF IN A HOTEL INDUSTRY;
ABLE TO ADJUST ON A SHIFTING SCHEDULE.
CLOSING DATE: APRIL 19, 2008
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