Shangri-La The Fort, Manila Shangri-La The Fort, Manila, located within Fort Bonifacio, the former military base and city centre. With 60 storeys, comprising
Qualifications:- High school diploma or equivalent professional training- Offers up to 50k salary package- Minimum of two-years experience as a Head Cook in a
Duties and Responsibilities:1. Develop new menu options based on seasonal changes and customer demand.2. Assist with the preparation and planning of meal
Ensuring the preparation station and the kitchen are set up and stocked.Preparing simple components of each dish on the menu by chopping vegetables, cutting
POSITION SUMMARYTrain, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in
KEY RESPONSIBILITIES• The Chef de Cuisine is responsible for providing overall leadership in the ship's Galley Operations and ensures that galley areas are
•Prepare ingredients according to recipes and portion sizes.•Cook food items using various cooking methods such as grilling, frying, sautéing, or
Qualifications:- High school diploma or equivalent professional training- Offers up to 50k salary package- Minimum of two-years experience as a Head Cook in a
Qualifications:- High school diploma or equivalent professional training- Offers up to 50k salary package- Minimum of two-years experience as a Head Cook in a
- MISE and plus- Food handling- Food preparation- Great cooking skills- With experience is an advantage- Can multitask- Kitchen and station cleaning- Assist
Assign in detail specific duties to all employees for efficient operation of the kitchen. Visually inspect select and use only the freshest fruits vegetables
Duties and Responsibilities:1. Ensuring the preparation station and the kitchen are set up and stocked.2. Preparing simple components of each dish on the menu
Job Description Unlock Your Career Potential in Culinary Education! Ignite your career in the dynamic realm of culinary education! Step into a world of
Ensuring the preparation station and the kitchen are set up and stocked.Preparing simple components of each dish on the menu by chopping vegetables, cutting
The F&B Manager is responsible in overseeing the daily operation of the bar, restaurant & banquette events - ensuring that cleanliness, hygiene standards and
The F&B Manager is responsible in overseeing the daily operation of the bar, restaurant & banquette events - ensuring that cleanliness, hygiene standards and
Duties and Responsibilities:1. Develop new menu options based on seasonal changes and customer demand.2. Assist with the preparation and planning of meal
Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits,
• Assist in managing kitchen staff, training, and performance management.• Monitors Food Safety and Quality• Assist in the research and development of
We are hiring for the multiple positions of HORECA SALES on PAN INDIA locations in our different branches. Designation - Key Account Manager - HORECA / Area