Bachelor's Degree in HRM and/or Culinary ArtsProven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar
JOB DUTIES AND RESPONSIBILITIES: Strategic Planning:Create and execute smart marketing plans that boost the restaurant's visibility and customer interest.Brand
Summary Grand Hyatt Manila offers a myriad of many exciting experiences and dramatic restaurant concepts making it a destination within a destination.
Bachelor's Degree in HRM and/or Culinary ArtsProven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar
About FrankeWe, the Franke company with its three divisions, are a world's leading supplier of products and services for domestic kitchens, the professional
We are on the hunt for an experienced line cook to join our team and help prepare meals according to our standard recipes. In this position, your principal
Pastry Chef Grand Hyatt Grand Hyatt Manila PH - 0 - ManilaCulinaryDepartment Head/ManagerFull-timeReq ID: MAN001508Worldwide Summary Resembling the
Order supplies, food and ingredients based on rapidly shifting demand Hire and train kitchen staff in specific stations, and cross-train as necessary Create
Well, folks, there you have it - a breakdown of the many roles of a restaurant dream team. From the front-of-house superstars to the brilliant back-of-house
A Sous Chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef's second
Sous ChefSubdivision Culinary Supervises: BOHDepartment Operation Location BGCDocument Code KeyRelationshipsPOSITION SUMMARYA sous chef is responsible for
Head Chef is responsible for overseeing the preparation, cooking, baking and finishing product presentation of all F&B items. Responsibility covers the
Head Chef is responsible for overseeing the preparation, cooking, baking and finishing product presentation of all F&B items. Responsibility covers the
Head Chef is responsible for overseeing the preparation, cooking, baking and finishing product presentation of all F&B items. Responsibility covers the
A head chef, also known as a Chef de Cuisine, is a senior culinary professional who manages a restaurant or dining facility's kitchen: Menu planning: Develops
A Sous Chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef's second
Welcome and seat guests (if the restaurant doesn't have a host)Take food and drinks ordersHave a good knowledge of the menu and can make recommendationsPlace
We are looking for a COMMISSARY COOK IN- CHARGE willing to be assign at SM Uptown Cagayan De Oro City in a Japanese Restaurant.Responsibilities:-Handles all
Overview of the role We are looking for top-caliber, highly motivated, upbeat hospitality professionals to take on the challenge of becoming a world-class
Produce, bottle and label fresh juices. Properly package, weigh, and label to go meals according to weights-and-measures standards. Organize, maintenance and