76 Jobs in La Trinidad

We are looking for highly motivated and service-oriented individuals to join us as Accounts Representatives . If you are passionate about banking and customer relations, we’d love to hear from you!

• At least 21 years old
• College graduate (preferably a business-related course)
• With good moral character

• Application Letter addressed to the President
• Updated Resume
• Scanned Copy or Photocopy of Transcript of Records
• Scanned Copy or Photocopy of Diploma

You may submit your application through any of the following:

• Email:
• Walk-in: Submit to any RBI Branch
• LinkedIn: Click Apply on this post and attach your resume. We’ll reach out for the next steps!

Join RBI and be part of a community-focused bank committed to excellence and integrity in financial services.

FIELD SALES OFFICER FOR BDO NETWORK BANK (THRIFT BANK OF BDO)

Job Summary

This position is primarily responsible for achieving loan volume targets while maintaining profitability, sound credit quality and good customer service.

Responsibilities:

• Actively solicit microfinance loan accounts to meet the business needs of the customer
• Analyze overall loan applicant’s qualifications to determine feasibility of granting loans
• Ensures adherence to the bank’s policies and procedures
• Execute sales and/or marketing activities that will achieve volume targets
• Attends to inquiries and other requirements of the clients
• Review and update customer loan files, loan agreements, etc. to ensure adequacy for credit processing and loan booking.

Qualifications:

• Graduate of any 4 year degree course
• Possesses good selling, communication and customer service skills.
• Preferably familiar with computer software including word processing & spreadsheets.
• With fieldwork and sales experience on Microfinance, an advantage.
• Preferably can drive a motorcycle.
• Open to be assigned in Baguio, La Trinidad, Buguias or Bontoc Mt Province.

Maphumulo, a category B1 Municipality, hereby invites applications from suitably qualified and experienced individuals for the following positions:

1. Director: Corporate Services
2. Director: Economic Development & Planning

APPLICATIONS: Applications must be submitted on the prescribed Application for Employment form, available from the municipal website . Completed forms, a comprehensive Curriculum Vitae with verifiable references, and certified copies of qualifications (including matriculation certificates, not copies of certified copies), Identity Document, and driver’s licence should be sent to:

“Acting Municipal Manager”, Maphumulo Local Municipality, Private Bag X9205, Maphumulo, 4470.

Note: We welcome applications only from candidates who are willing to work onsite in Baguio City. This is a fully onsite role, and candidates must be open to relocation if not currently based in Baguio.

Position Summary:

We are seeking a detail-oriented and proactive Sample Coordinator to join our team onsite at our end client in Baguio. The selected candidate will be responsible for managing end to-end customer sample requests, including order processing, execution of delivery plans, and logistics tracking using SAP MM and customer proprietary tools. This role is critical to ensuring the timely and accurate delivery of engineering and commercial samples to our global customers.

Key Responsibilities:

• Serve as the main point of contact for sample request fulfillment
• Interpret and process requests using customer-provided platforms and internal tracking systems
• Maintain detailed web-based tracking for all customer sample activities
• Follow delivery plans and manage Special Work Requests (SWR) through SAP MM
• Coordinate with shipping partners and track delivery status to ensure receipt confirmation
• Support U.S.-based planning teams, requiring partial schedule overlap with U.S. time zones
• Foster collaboration with internal planners and cross-functional teams
• Identify areas for continuous improvement in the sample request process
• Work independently with minimal supervision following initial ramp-up

Qualifications :

• Experience in customer-facing roles involving logistics, order management, or operations
• Familiarity with SAP MM and CRM or proprietary logistics systems
• Basic understanding of engineering terms and sample-related documentation
• Strong organizational skills and attention to detail • Ability to manage multiple priorities in a fast-paced environment
• Excellent English communication skills and a collaborative mindset

FILINVEST COMPANY: GRAFIK PINE HOUSE BAGUIO

POSITION SUMMARY:

In accordance with the policies, procedure and standards of Chroma Hospitality and Grafik Pine House Baguio, as the Pastry Chef responsible for creating, preparing, and presenting desserts and baked goods for the hotel and The Hay Diner restaurant. Your role involves artistic skill in the preparation of pastries, cakes, bread, and other confections, while ensuring high standards of taste, presentation, and quality. You will work closely with other kitchen staff to coordinate the dessert menu and contribute to the overall dining experience.

In coordination with the Executive Chef, you are responsible for overseeing and maintaining the integrity of the hotel's pastry recipe management systems, ensuring accuracy in recipe costing, standardization, and compliance with brand guidelines. This includes regularly updating recipes, monitoring ingredient costs, and ensuring that portioning and preparation standards are consistently followed across all outlets. You will work closely with the F&B Service and procurement teams to optimize food costs while maintaining quality, and will leverage the system to drive efficiency, minimize waste, and enhance overall operational performance.

SCOPE AND RESPONSIBILITIES

1. Culinary Arts and Techniques - Ability to understand and perform techniques necessary in the kitchen.

• Prepare a variety of pastries, cakes, tarts, cookies, breads, and other baked goods according to established recipes and techniques.
• Create new and innovative desserts, considering seasonality and trends in the culinary world.
• Ensure consistency and high quality in the preparation, flavor, texture, and presentation of all desserts.
• Develop and design dessert and pastry menus that complement the restaurant or bakerys offerings.
• Experiment with new ingredients and techniques to create unique and appealing desserts.
• Collaborate with other chefs to ensure desserts pair well with the overall food menu.
• Use baking equipment such as ovens, mixers, and specialized pastry tools to prepare desserts and baked goods.
• Follow precise measurements and techniques for baking to achieve consistent results.
• Work with chocolate, sugar, and other specialized ingredients to craft decorative elements and intricate designs.
• Ensure that all desserts are presented in an appealing and artistic manner that enhances the dining experience.
• Create visually stunning and creative garnishes, using various decoration techniques (such as glazing, piping, or sugar work)
• Plans new menus and promotions to constantly provide quality choice of food in all outlets.
• Oversees / personally conducts training to staff on new menus. Generates team creativity for menu preparation

2. Food Quality- Ability to execute quality pastry products

• Maintain high standards of quality and taste for all pastries and desserts.
• Ensure desserts are prepared and stored according to food safety guidelines, keeping the work area clean and organized.
• Conduct regular taste tests and checks to ensure consistency in flavor and presentation.

3. Inventory & Cost Control- Ability to execute strategies or methods that controls costs in the kitchen

• Oversee the inventory of pastry ingredients and supplies, ensuring the kitchen is stocked with fresh ingredients.
• Order baking and pastry supplies, making sure to manage stock levels and avoid waste.
• Ensure that all ingredients are stored properly to maintain freshness and comply with health standards.
• Monitor the cost of ingredients and ensure that desserts are produced within budgetary constraints.
• Identify opportunities to reduce waste and improve the cost-effectiveness of the pastry operation.
• Assist with menu pricing to ensure that the pastry offerings are profitable.

4. Operation of Equipment- Ability to know and understand the use of equipment and maximize their usage

• You will do the overall planning of kitchen design to ensure space is maximized & safety
• Create & implement SOPs on the proper usage of all kitchen equipment
• Continuous updating and improvement to ensure all kitchens are operating at full capacity.

5. Food Safety and Sanitation- Ability to ensure that food being served is up to standard for safety and sanitation

• You will update and engage on new training certifications offered outside the organization and cascade it within the organization
• Continues reviews of food safety management system based on the needs of properties
• Can do randoms food safety audit and give sanction in case standards are not being followed
• Co-creates new food safety and sanitation procedures for the benefit of the organization together with the corporate office.

6. Organization- Ability to organize kitchen procedures and processes necessary for task completion

• You will recommend and approve departmental process that eases the execution of all positions
• Approves overall planning & execution of events of property
• Creates a standardized step for the formation and creation of innovative recipes
• Meets regularly with the Executive Chef and Director of Food & Beverage to understand what is to be achieved.
• Works closely with Purchasing Department to ensure ingredients are of consistent quality.
• Makes frequent inspection trips during the day through all kitchens to observe condition, method and progress of production and service.
  

7. Customer Handling- Ability to relate with customers that allows their needs to be addressed

• You will make effective strategies and SOPs of handling customer concerns based on informed decisions and guest experience.
• Handles communications or solutions that needs legal action
• Initiates regular proactive sessions on customer touchpoints to know more about customers
• Handles VVIP guests concerns
• Daily reviews guest comments / feedback and identifies their needs.
• Goes out to service area to meet guests and solicit feedback on quality of food and presentation.

8. Human Capital

• Oversees staff scheduling to ensure concurrence with business volume, to maximize productivity and profitability.
• Interviews applicants for Kitchen positions, and decides on appropriate action
• Train junior pastry staff and kitchen assistants, providing guidance on proper techniques and kitchen safety.
• Foster a positive working environment where pastry staff can learn and grow professionally.
• Monitor the performance of pastry staff and provide constructive feedback for improvement.
• Regularly solicits feedback from supervisors on performance of individual staff, and / or personally observes staff performance.
• Provides Kitchen Managers & Supervisors with feedback on performance in a constructive manner.
• Identifies training needs of staff and coordinates conduct of appropriate training or conducts the training himself to respond to that need in a timely manner.
• Conducts training for Supervisors as well as general staff.
• Personally, drives training and development for whole division.

9. OTHER DUTIES

• COMPANY POLICIES and PROCEDURES: Adheres to the provisions outlined in the Employee Handbook, Disciplinary Code and Rules and Regulations.
• ATTENDANCE: Adheres to the set procedures for attendance and timekeeping.
• COMMUNICATIONS: Attends meetings as required.
• LOST and FOUND: Fully aware of and comply with Lost and Found procedures at all times.
• EMERGENCY RESPONSE: Possesses full knowledge of emergency procedures and ensures all staff are aware them at all times.
• GROOMING and HYGIENE: Adheres to specified hygiene and personal appearance standards of the Resort.
• ENVIRONMENTAL AWARENESS: Is fully aware of and complies with the Resorts Environmental Policy and established rules and guidelines.
• GUIDING PRINCIPLES: Practices the Guiding Principles in day-to-day interaction
• Performs such other functions as may be delegated by management from time to time

10. GENERAL RESPONSIBILITIES

• Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established Resort policies and procedures to achieve the overall objectives of this position.
• Prepares reports as necessary to develop a more informative database for improved Management decision-making and critical evaluation of work activities.
• Maintains a favorable working relationship with all other Resort employees to foster and promote a cooperative and harmonious working climate.
• At all times, projects a favorable image of Grafik Pine House to the public. -Performs any other duties and tasks that may be assigned by immediate superiors from time to time.

QUALIFICATIONS:

• Culinary Degree or related experience of a minimum of 5 years in a resort hotel
• Institutional diploma or certification for specializations.
• A minimum of 10 years' experience and at least 5 years international assignment
• At least 5 years of hands-on experience in pastry, bakery, or dessert preparation.

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• Develop innovative pastry recipes that meet the highest quality standards.
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• Prepare and present visually appealing desserts and baked goods in a timely manner.
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• Collaborate with our culinary team to ensure consistent quality and presentation across all menu items.
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• Maintain a clean and organized workspace, adhering to health and safety protocols.
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• Contribute to the development of new menus and promotions, incorporating seasonal ingredients and trends.
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• Culinary degree or related experience with a minimum of 5 years in a resort hotel.
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• Institutional diploma or certification for specializations.
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• A minimum of 10 years' experience and at least 5 years international assignment.
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• At least 5 years of hands-on experience in pastry, bakery, or dessert preparation.
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• Competitive salary and benefits package.
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• Opportunities for career growth and professional development.
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• A dynamic and supportive work environment.
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• The ideal candidate will have excellent communication and teamwork skills.
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• They will be proactive, adaptable, and able to work in a fast-paced environment.
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• A passion for baking and an eye for detail are essential for this role.
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