ABOUT US: CEBU SAFARI & ADVENTURE PARK
Atop the beautiful and scenic hills of Carmen, about an hour’s drive away from Cebu City, an adventure beckons for those who are ready to escape into something new and wonderful. Here is how it all started…
Defying the Odds. The safari was born out of the passion of the owner, Michel J. Lhuillier, to become a farmer. Albeit discouraged by his father to become one because of the financial pressures, the strong siren call of the land paved the way into meeting one of the country’s most successful farm and liquor moguls, Danding Cojuanco, who is a catalyst in the realization that there is really a huge opportunity in farming. Mr. Lhuillier or Senyorito/nyorito (as he is fondly called by the people around him), saved enough money to buy land and started planting fruit bearing trees around his property.
Passion brought it to Carmen. Carmen, a quaint little municipality about an hour away from the hustle of Cebu City, became one of Senyorito’s targets for expansion. There he met the then mayor of the town, Mayor Benyong Villamor, who shared his passion for everything nature. There they struggled to the line the property with trees like Gemelina and Mahogany. The tandem divided to split the building of access road to make their visits a whole lot easier, and that made it more convenient for them to plant more trees by the thousands. The then very affordable price tag square meter land in the municipality became an instrument in growing the property from what originally was 600 hectares to the now 2,000 hectares property extending to three barangays and ten barrios.
Bringing San Diego in Cebu. “It all started with horses…” Senyorito Michel fondly recalls. “I had horses back then in Carmen but I had no idea how to take care of them. I thought that when you have horses, putting a horseshoe on them is the only thing that you needed to do to take care of them.” Not until he met fellow business visionary and horse enthusiast, Eduard J. Loop, that he learned the intricacies of keeping them. Eduard became the catalyst and the driving force that opened successful ancillary businesses to support the passion of Mr. Lhuillier, He opened the poultry farm that is now the primary supplier of poultry meats to one of the biggest chicken brands in the country, and the ice plant that was originally intended to support the poultry production. This gave Senyorito the time to focus more on his passion for farming, and that includes taking care of his 30-year old orchid collection.
It was when they had the chance to visit the famed San Diego Zoo that gave them the solution and idea on what to do with the surplus land. The desire to bring in the same level of experience at a fraction of the cost for fellow Cebuanos made them decide to bring in the concept of San Diego Zoo to Cebu, specifically in Carmen. They started bringing in different kinds of animals from all over the world and re-created their natural habitats with the aim of preserving some of the endangered species for generations to come, and educating the visitors about the living and breathing exhibits inside the safari.
Now, Cebu Safari & Adventure Park is a 170-hectare property that features more than a thousand animals from 120 different species. It features a first in the country vehicle tour inside an African Savannah, and a flora walking trail that showcases 1 million different variations of orchids. Future plans include; bringing the arctic regions to the country with penguins and other winter animals, a 60-room family style hotel for those who would like to spend extended days inside the safari and finally seven (7) adventure park rides that will need physical stamina to endure.
ABOUT THE POSITION: EXECUTIVE CHEF / HEAD CHEF
Place of Work: Kitchen
Scoop and General Purpose of Job: To manage the kitchen as an independently profitable unit and set performance standards for guest service.
Responsible to: Food and Beverage Manager
Responsible for: All respective kitchen employees
Main Duties:
Financial
1. To prepare, in conjunction with the Food and Beverage manager an annual operating budget this will form part of the business plan.
2. To manage the kitchen as a separate profit centre, assuming responsibility for all expenses.
3. To maximize profitability of the kitchen by controlling costs as a first priority and maintaining food standards.
Operational
1. To establish food service standards which meet the needs of the target market and which are in line with the operating concept of the restaurant.
2. To ensure that all operating standard comply with company and hotel policies and procedures with minimum standards.
3. To write an update the relevant sections of the departmental operations manual.
4. To provide the materials manager with detailed purchasing specifications for the food supplies he requires in the kitchen.
5. To work with the outlet chefs of the outlets on the menu, recipe and menu cycle concept.
6. To ensure that all employees report to duty punctually wearing the correct uniform, name tags, and that their grooming standards are of the hotel specifications at all times.
7. To ensure that all employees provide a courteous and professional attitude at all times.
8. To supervise the employees within the department ensuring that the correct standards and methods of operation are maintained as stated in the department’s operation manual.
Marketing
1. To identify in conjunction with the Food and Beverage Manager markets needs and trends.
2. To monitor and analyze the menus, products and activities of competitor restaurants.
3. To assists the outlet chef in developing menus and “specials” .
4. To assists in planning and implement an effective sales plan and promotional activities in the restaurant.
5. To provide the food and beverage manager with recommendations for the advertising campaigns and assists in putting together the advertising brief and attend subsequent meetings.
Employee Handling
1. To select and recruit employees for the kitchen.
2. To plan and implement effective skills training programmes in conjunction with the training programmes together with the Training manager and departmental trainers
3. To maximize employee productivity and moral and consistently maintain discipline following hotel guidelines and local legislation.
4. To have a complete understanding of and adhere to the hotel’s policy relating to Fire Hygiene, Health and Safety.
5. To assists in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
Administration
1. To maintain all hotel records and forms as prescribed by local management and policies.
2. To attend and conduct meetings as directed by the Food and Beverage manager.
General
1. T o respond to changes in the departmental function as dictated by industry, company and hotel.
2. To carry out any other reasonable duties and responsibilities as assigned.
3. To attend scheduled training programs as directed by the Food and Beverage manager.
Atop the beautiful and scenic hills of Carmen, about an hour’s drive away from Cebu City, an adventure beckons for those who are ready to escape into something new and wonderful. Here is how it all started…
Defying the Odds. The safari was born out of the passion of the owner, Michel J. Lhuillier, to become a farmer. Albeit discouraged by his father to become one because of the financial pressures, the strong siren call of the land paved the way into meeting one of the country’s most successful farm and liquor moguls, Danding Cojuanco, who is a catalyst in the realization that there is really a huge opportunity in farming. Mr. Lhuillier or Senyorito/nyorito (as he is fondly called by the people around him), saved enough money to buy land and started planting fruit bearing trees around his property.
Passion brought it to Carmen. Carmen, a quaint little municipality about an hour away from the hustle of Cebu City, became one of Senyorito’s targets for expansion. There he met the then mayor of the town, Mayor Benyong Villamor, who shared his passion for everything nature. There they struggled to the line the property with trees like Gemelina and Mahogany. The tandem divided to split the building of access road to make their visits a whole lot easier, and that made it more convenient for them to plant more trees by the thousands. The then very affordable price tag square meter land in the municipality became an instrument in growing the property from what originally was 600 hectares to the now 2,000 hectares property extending to three barangays and ten barrios.
Bringing San Diego in Cebu. “It all started with horses…” Senyorito Michel fondly recalls. “I had horses back then in Carmen but I had no idea how to take care of them. I thought that when you have horses, putting a horseshoe on them is the only thing that you needed to do to take care of them.” Not until he met fellow business visionary and horse enthusiast, Eduard J. Loop, that he learned the intricacies of keeping them. Eduard became the catalyst and the driving force that opened successful ancillary businesses to support the passion of Mr. Lhuillier, He opened the poultry farm that is now the primary supplier of poultry meats to one of the biggest chicken brands in the country, and the ice plant that was originally intended to support the poultry production. This gave Senyorito the time to focus more on his passion for farming, and that includes taking care of his 30-year old orchid collection.
It was when they had the chance to visit the famed San Diego Zoo that gave them the solution and idea on what to do with the surplus land. The desire to bring in the same level of experience at a fraction of the cost for fellow Cebuanos made them decide to bring in the concept of San Diego Zoo to Cebu, specifically in Carmen. They started bringing in different kinds of animals from all over the world and re-created their natural habitats with the aim of preserving some of the endangered species for generations to come, and educating the visitors about the living and breathing exhibits inside the safari.
Now, Cebu Safari & Adventure Park is a 170-hectare property that features more than a thousand animals from 120 different species. It features a first in the country vehicle tour inside an African Savannah, and a flora walking trail that showcases 1 million different variations of orchids. Future plans include; bringing the arctic regions to the country with penguins and other winter animals, a 60-room family style hotel for those who would like to spend extended days inside the safari and finally seven (7) adventure park rides that will need physical stamina to endure.
ABOUT THE POSITION: EXECUTIVE CHEF / HEAD CHEF
Place of Work: Kitchen
Scoop and General Purpose of Job: To manage the kitchen as an independently profitable unit and set performance standards for guest service.
Responsible to: Food and Beverage Manager
Responsible for: All respective kitchen employees
Main Duties:
Financial
1. To prepare, in conjunction with the Food and Beverage manager an annual operating budget this will form part of the business plan.
2. To manage the kitchen as a separate profit centre, assuming responsibility for all expenses.
3. To maximize profitability of the kitchen by controlling costs as a first priority and maintaining food standards.
Operational
1. To establish food service standards which meet the needs of the target market and which are in line with the operating concept of the restaurant.
2. To ensure that all operating standard comply with company and hotel policies and procedures with minimum standards.
3. To write an update the relevant sections of the departmental operations manual.
4. To provide the materials manager with detailed purchasing specifications for the food supplies he requires in the kitchen.
5. To work with the outlet chefs of the outlets on the menu, recipe and menu cycle concept.
6. To ensure that all employees report to duty punctually wearing the correct uniform, name tags, and that their grooming standards are of the hotel specifications at all times.
7. To ensure that all employees provide a courteous and professional attitude at all times.
8. To supervise the employees within the department ensuring that the correct standards and methods of operation are maintained as stated in the department’s operation manual.
Marketing
1. To identify in conjunction with the Food and Beverage Manager markets needs and trends.
2. To monitor and analyze the menus, products and activities of competitor restaurants.
3. To assists the outlet chef in developing menus and “specials” .
4. To assists in planning and implement an effective sales plan and promotional activities in the restaurant.
5. To provide the food and beverage manager with recommendations for the advertising campaigns and assists in putting together the advertising brief and attend subsequent meetings.
Employee Handling
1. To select and recruit employees for the kitchen.
2. To plan and implement effective skills training programmes in conjunction with the training programmes together with the Training manager and departmental trainers
3. To maximize employee productivity and moral and consistently maintain discipline following hotel guidelines and local legislation.
4. To have a complete understanding of and adhere to the hotel’s policy relating to Fire Hygiene, Health and Safety.
5. To assists in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
Administration
1. To maintain all hotel records and forms as prescribed by local management and policies.
2. To attend and conduct meetings as directed by the Food and Beverage manager.
General
1. T o respond to changes in the departmental function as dictated by industry, company and hotel.
2. To carry out any other reasonable duties and responsibilities as assigned.
3. To attend scheduled training programs as directed by the Food and Beverage manager.
Other Info
PHP 45,000 - 50,000 per month
Managerial / Supervisory
Managerial / Supervisory
Submit profile
M Lhuillier Cebu Safari
About the company
Position ex-chef/ Head Chef recruited by the company M Lhuillier Cebu Safari at Cebu, Cebu, Joboko automatically collects the salary of , finds more jobs on Ex-Chef/Head Chef or M Lhuillier Cebu Safari company in the links above
About the company