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Careers

JOB OPPORTUNITIES

Careers

SOUS CHEF

✓ Must have a degree in Hospitality Management/Culinary Arts;

✓ With at least 3 years experience in Kitchen Management, preferably in hotel;

✓ Knowledgeable in Filipino, Asian, and Western cuisine;

✓ Incorporate imagination and skill in menu development;

✓ Preferably computer literate;

✓ Can form and operate an organized system that includes inventory management, food cost, and labor cost;

✓ With high leadership skills and the ability to train kitchen staff;

✓ Computer literate; and

✓ Fluent in oral and written English.

CHEF DE PARTIE (PASTRY AND BAKER SECTION)

✓ Must be a graduate of Culinary, HRM or any related course;
✓ Experienced as specialist chef or chef and cook’s trade certification, training and
experience, are required;
✓ Excellent use of various cooking methods, ingredients, equipment and processes;
✓ Basic computer knowledge in Windows;
✓ Strong interpersonal and problem solving abilities;
✓ Ability to work well under pressure in a fast paced environment and to work cohesively
with fellow colleagues as part of the teams; and
✓ Ability to focus attention on guest needs, remaining calm and courteous at all times.

COMMIS 1 (CHINESE SECTION)

✓ Have completed at least vocational course or 2-year college education preferably
culinary graduate;
✓ With professional experience in the same position in authentic Chinese restaurant;
✓ Well-experienced and has strong knowledge in Chinese cuisine;
✓ Excellent use of various cooking methods, ingredients, equipment and processes;
✓ Proficient in maintaining a safe working environment & utilizing food safety plan;

✓ Skilled in food preparation in different assigned dishes;
✓ With knowledge in best cooking practices, food costing, safety sanitation, and food
handling procedures;
✓ With keen attention to details, good taste and smell to ensure best quality of finished
products;
✓ Demonstrated ability to communicate clearly and efficiently with patrons and staff;
✓ Background in inventory is an advantage;
✓ Can handle buffet station, banquet, and a la carte; and
✓ Ability to work on variable occasion, including early mornings, evening, and/or
weekends.

COMMIS 1 (JAPANESE SECTION)

✓ With professional experience in the same position in an authentic Japanese restaurant;

✓ Well-experienced and has strong knowledge of Japanese cuisine and sushi making;

✓ Excellent use of various cooking methods, ingredients, equipment and processes;

✓ Proficient in maintaining a safe working environment and utilizing food safety plans;

✓ Skilled in food preparation in different assigned dishes;

✓ With knowledge in best cooking practices, food costing, safety sanitation, and food handling procedures;

✓ With keen details, good taste and smell to ensure the best quality of finished products;

✓ Demonstrated ability to communicate clearly and efficiently with patrons and staff background in inventory is an advantage;

✓ Can handle buffet station, banquet, and a la carte; and

✓ Ability to work on variable occasions, including early mornings, evenings, and/or weekends