EXECUTIVE CHEF
Qualifications:
- Male; between 35 to 45 years old, completed a college course in hospitality and culinary arts
- Minimum of five (5) years extensive training and experience, in classic & modern Asian & Western cuisine, as Executive Chef in an international hotel
- With excellent administrative, training, const conscious, quality driven, highly motivated, hardworking, and service-oriented
- With excellent communications skills and culturally sensible in dealing with large culinary brigade
- Capable of creating new and innovative approaches in food production and presentation
SOUS CHEF
Qualifications:
- Male; not more than 40 years old, completed a college course in hospitality or culinary arts
- Minimum of five (5) years working experience in a hotel and international standard
- Highly motivated, cost-oriented
- Innovated, quality-driven and possesses an in-depth knowledge in modern & classic Western and Asian food concepts (buffet and a-la-carte)
- People-oriented and open minded
- Personable and neat, with excellent knowledge in food hygiene and sanitation
- With excellent communication skills, hardworking and dedicated
- Able to work long hours and can adjust to operational requirements
BANQUET MANAGER
Qualifications:
- Female; between 28 and 35 years old
- Graduate of BS Hotel and Restaurant Administration
- Minimum of Five (5) years extensive training and experience in banquet management
- With in-depth knowledge in banquet sales, food preparation, beverage service, etiquette and guest relations
- Ability to handle banquet sales, able to supervise, direct and train banquet staff
- Knowledge in Opera-Fidelio system operations & computer literate
- Creative and highly attentive to details
- Pleasing personality, charming
- Flexible, willing to work long hours including on holidays, or as required by the operations
Century Park Hotel
599 Pablo Ocampo cor. M. Adriatico Streets, Malate, Manila
or P.O. BOX 117, CPO 1099, Manila
or
hrd@centurypark.com.ph
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