The LIGHTHOUSE MARINA RESORT (Maxus Subic Food and Services,Inc.)
* Sous Chef *
Male; Not more than 40 years old;
Graduate of any 4-years course or Culinary
Arts; At least five (5) years related work
experience as Sous Chef in a fine
dining restaurant - Assists the Head Chef In
the day to day running of the kitchen/Ensures
that all communication between restaurant and
kitchen run smoothly/Ensures that each dish
leaving the kitchen Is checked for quality,
quantity, presentation and correct temperature.
Closing Date: July 15, 2013
Showing posts with label SOUS CHEF. Show all posts
Showing posts with label SOUS CHEF. Show all posts
Jul 3, 2013
Mar 28, 2011
SOUS CHEF
THE LIGHTHOUSE MARINA RESORT
* SOUS CHEF *
MALE; DEGREE IN HOTEL AND RESTAURANT MANAGEMENT
OR CULINARY IS AN ADVANTAGE;
WITH AT LEAST FIVE (5) YEARS EXPERIENCE
IN HOT AND COLD KITCHEN;
EXPERIENCE IN 5 - STAR HOTEL IS AN ADVANTAGE.
CLOSING DATE: MARCH 31, 2011
* SOUS CHEF *
MALE; DEGREE IN HOTEL AND RESTAURANT MANAGEMENT
OR CULINARY IS AN ADVANTAGE;
WITH AT LEAST FIVE (5) YEARS EXPERIENCE
IN HOT AND COLD KITCHEN;
EXPERIENCE IN 5 - STAR HOTEL IS AN ADVANTAGE.
CLOSING DATE: MARCH 31, 2011
Mar 10, 2011
SOUS CHEF
THE LIGHTHOUSE MARINA RESORT
* SOUS CHEF *
MALE; DEGREE IN HOTEL AND RESTAURANT
MANAGEMENT OR CULINARY IS AN ADVANTAGE;
WITH AT LEAST FIVE (5) YEARS EXPERIENCE
IN HOT AND COLD KITCHEN;
EXPERIENCE IN 5 - STAR HOTEL IS AN ADVANTAGE.
CLOSING DATE: MARCH 15, 2011
* SOUS CHEF *
MALE; DEGREE IN HOTEL AND RESTAURANT
MANAGEMENT OR CULINARY IS AN ADVANTAGE;
WITH AT LEAST FIVE (5) YEARS EXPERIENCE
IN HOT AND COLD KITCHEN;
EXPERIENCE IN 5 - STAR HOTEL IS AN ADVANTAGE.
CLOSING DATE: MARCH 15, 2011
Feb 22, 2011
SOUS CHEF
THE LIGHTHOUSE MARINA RESORT
* SOUS CHEF *
MALE; DEGREE IN HOTEL AND RESTAURANT
MANAGEMENT OR CULINARY IS AN ADVANTAGE;
WITH AT LEAST FIVE (5) YEARS EXPERIENCE
IN HOT AND COLD KITCHEN;
EXPERIENCE IN 5 - STAR HOTEL IS AN ADVANTAGE.
CLOSING DATE: FEBRUARY 28, 2011
* SOUS CHEF *
MALE; DEGREE IN HOTEL AND RESTAURANT
MANAGEMENT OR CULINARY IS AN ADVANTAGE;
WITH AT LEAST FIVE (5) YEARS EXPERIENCE
IN HOT AND COLD KITCHEN;
EXPERIENCE IN 5 - STAR HOTEL IS AN ADVANTAGE.
CLOSING DATE: FEBRUARY 28, 2011
Aug 16, 2010
SOUS CHEF
THE SUBIC BAY YACHT CLUB
* SOUS CHEF *
MALE; 30 – 45 YEARS OLD;
PHYSICALLY AND MENTALLY FIT;
WILLING TO WORK ON HOLIDAYS, SUNDAYS, EXTENDED HOURS;
CAN WORK UNDER PRESSURE AND WITH HIGH LEVEL OF PATIENCE;
WITH GOOD MORAL CHARACTER,
WILLING TO UNDERGO TRAINING, GOOD LEADERSHIP SKILLS;
WITH MINIMUM OF FIVE (5) YEARS EXPERIENCE
AS SOUS CHEF IN A PRESTIGE HOTEL AND RESTAURANT.
CLOSING DATE: AUGUST 18, 2010
* SOUS CHEF *
MALE; 30 – 45 YEARS OLD;
PHYSICALLY AND MENTALLY FIT;
WILLING TO WORK ON HOLIDAYS, SUNDAYS, EXTENDED HOURS;
CAN WORK UNDER PRESSURE AND WITH HIGH LEVEL OF PATIENCE;
WITH GOOD MORAL CHARACTER,
WILLING TO UNDERGO TRAINING, GOOD LEADERSHIP SKILLS;
WITH MINIMUM OF FIVE (5) YEARS EXPERIENCE
AS SOUS CHEF IN A PRESTIGE HOTEL AND RESTAURANT.
CLOSING DATE: AUGUST 18, 2010
Dec 11, 2009
SOUS CHEF
SAM’S AMUSEMENT ENTERPRISES, INC.
* SOUS CHEF *
PREFERABLY MALE; NOT MORE THAN 45 YEARS OLD;
WITH DIPLOMA IN CULINARY ARTS, GASTRONOMY;
AT LEAST SENIOR LEVEL;
WITH THREE(3) – FIVE(5) YEARS EXPERIENCE IN THE INDUSTRY;
EXPERIENCE IN EUROPEAN, ASIAN, AMERICAN CUISINE.
CLOSING DATE: JANUARY 08, 2010
* SOUS CHEF *
PREFERABLY MALE; NOT MORE THAN 45 YEARS OLD;
WITH DIPLOMA IN CULINARY ARTS, GASTRONOMY;
AT LEAST SENIOR LEVEL;
WITH THREE(3) – FIVE(5) YEARS EXPERIENCE IN THE INDUSTRY;
EXPERIENCE IN EUROPEAN, ASIAN, AMERICAN CUISINE.
CLOSING DATE: JANUARY 08, 2010
Sep 4, 2009
SOUS CHEF
THE SUBIC BAY YACHT CLUB, INC.
* SOUS CHEF *
MALE; 30 – 45 YEARS OLD;
PHYSICALLY AND MENTALLY FIT;
WITH GOOD MORAL CHARACTER;
WITH MINIMUM FIVE (5) YEARS EXPERIENCE
AS SOUS CHEF IN A PRESTIGIOUS HOTEL AND RESTAURANT;
WILLING TO UNDERGO TRAINING;
WILLING TO WORK ON HOLIDAYS, SUNDAYS, EXTENDED HOURS;
CAN WORK UNDER PRESSURE AND WITH HIGH LEVEL OF PATIENCE.
CLOSING DATE: SEPTEMBER 11, 2009
* SOUS CHEF *
MALE; 30 – 45 YEARS OLD;
PHYSICALLY AND MENTALLY FIT;
WITH GOOD MORAL CHARACTER;
WITH MINIMUM FIVE (5) YEARS EXPERIENCE
AS SOUS CHEF IN A PRESTIGIOUS HOTEL AND RESTAURANT;
WILLING TO UNDERGO TRAINING;
WILLING TO WORK ON HOLIDAYS, SUNDAYS, EXTENDED HOURS;
CAN WORK UNDER PRESSURE AND WITH HIGH LEVEL OF PATIENCE.
CLOSING DATE: SEPTEMBER 11, 2009
Jan 15, 2009
SOUS CHEF
RK SUBIC INC.
* SOUS CHEF *
MINIMUM OF FIVE(5) YEARS HOTEL EXPERIENCE;
KNOWLEDGEABLE IN ASIAN CUISINE;
45 YEARS OLD; COLLEGE GRADUATE – ANY 4-YEAR COURSE.
CLOSING DATE: JANUARY 19 , 2009
* SOUS CHEF *
MINIMUM OF FIVE(5) YEARS HOTEL EXPERIENCE;
KNOWLEDGEABLE IN ASIAN CUISINE;
45 YEARS OLD; COLLEGE GRADUATE – ANY 4-YEAR COURSE.
CLOSING DATE: JANUARY 19 , 2009
Jan 8, 2009
SOUS CHEF
RK SUBIC INC.
* SOUS CHEF *
MINIMUM OF FIVE(5) YEARS HOTEL EXPERIENCE;
KNOWLEDGEABLE IN ASIAN CUISINE;
45 YEARS OLD; COLLEGE GRADUATE – ANY 4-YEAR COURSE.
CLOSING DATE: JANUARY 12 , 2009
* SOUS CHEF *
MINIMUM OF FIVE(5) YEARS HOTEL EXPERIENCE;
KNOWLEDGEABLE IN ASIAN CUISINE;
45 YEARS OLD; COLLEGE GRADUATE – ANY 4-YEAR COURSE.
CLOSING DATE: JANUARY 12 , 2009
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