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Head Cook
GRAND HOYAH HOTEL CORPORATION
posted: May 16, 2016
Male; Not more than 40 years old; Graduate of Culinary Arts or any related short term courses or equivalent; With at least 2 - 3 years related experience as a Head Cook; Must be knowledgeable of international cuisine especially Japanese and Korean, as well as food hygiene and sanitation; Physically fit, hardworking, fast learner, cost conscious and willing to work extended hours; Can work efficiently under pressure.
Closing Date: May 31, 2016
Examination / Interview: To Be Announced
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