The 142-key Fairfield by Marriott Cebu Mandaue City is the first internationally branded hotel to enter the Mandaue market. The hotel offers a 60-seater restaurant, and has 3 event spaces with a total event space of
FILINVEST COMPANY: Crimson Resort & Spa Mactan Under the direct supervision of the Sous Chef, this position is responsible for coordinating, supervising, and participating in the preparation of hot and/or cold food within the assigned Kitchen,
FILINVEST COMPANY: Crimson Resort & Spa Mactan Under the general guidance of the FB EAM and in coordination with the Director of Sales & Marketing, the Food & Beverage Sales Executive is responsible for generating and
Key Responsibilities: Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company
Responsibilities: Culinary Excellence: Prepare a wide variety of high-quality baked goods, artisanal breads, and themed buffet decorations following established company recipes. Inventory & Waste Control: Manage ingredient requisitions, monitor stock levels (including frozen inventory), and minimize food
KEY RESPONSIBILITIES Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports. Responsible for
JOB SCOPE: Responsible for country operations, he/she is the key driver to expand the groups business to new and existing locations, as well as building and maintaining customer relationships in the best interest of the business
Key Responsibilities: Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all
KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company