COOKING (CAUTE/FRY/GRILLMAN)
COOKING (CAUTE/FRY/GRILLMAN)
AT LEAST 23-35 YEARS OLD
WITH MINIMUM OF SIX (6) MONTHS EXPERIENCE AS A COOK
KNOWLEDGE IN PRODUCTION IS AN ADVANTAGE
PHYSICALLY FIT AND CAN WORK UNDER PRESSURE
CLOSING DATE: NOVEMBER 14, 2006