EXECUTIVE CHEF

SUBIC FAMILY LAND

*EXECUTIVE CHEF*

MALE / FEMALE;
PERSONABLE / WITH PLEASING PERSONALITY;
28 – 35 YEARS OLD;
HRM GRADUATE IS PREFERRED;
HAS A GOOD COMMUNICATION SKILLS IN ORAL AND IN WRITING;
KNOWLEDGE IN MS WORD; EXCEL PROGRAM POS PROGRAM.
AT LEAST FIVE (5) YEARS EXPERIENCE IN THEME PARK MANAGEMENT;
KNOWLEDGE IN ASEAN/AMERICAN CUISINE AND FOOD PRODUCTION PROCESS;
KNOWLEDGE IN DEVELOPING AND IMPROVING ON MENU ITEMS, SELECTION OF RAW MATERIALS AND DEVELOPMENT OF RECIPES ACCORDINGLY;
THOROUGH KNOWLEDGE OF PARK’S TANDARD ON FOOD PRODUCTION;
KNOWLEDGE OF PARK’S HOUSE RULES AND INTERNAL REGULATIONS;
ABILITY TO ASSSESS REQUIREMENTS OF RAW MATERIALS, AND ENSURE AMPLE SUPPLY;
KNOWLEDGE IN INVENTORY CONTROL;
KNOWLEDGE IN FOOD COSTING AND PRICING OUT FOOD ITEMS;
ABILITY TO MAXIMIZE USE OF RAW MATERIALS;
KNOWLEDGE IN DEVELOPING REALISTIC BUDGETS AND OPERATING WITHIN IT;
KNOWLEDGE IN PREPARING REPORTS ON RELEVANT
FINANCIAL AND OPERATIONAL MATTERS TO SUPERIORS;
KNOWLEDGE OF GOVERNMENT REGULATIONS IN THE OPERATION OF FOOD AND BEVERAGES OUTLETS;
HAS THE ABILITY TO MANAGE, HANDLE, AND MOTIVATES SUBORDINATES- (LEADERSHIP SKILLS); ABLE TO WORK LONG HOURS.

CLOSING DATE: AUGUST 24, 2007