Chef De Partie (Japanese Kitchen)
Kuala Lumpur, Malaysia Hotels - Restaurants
Job description
Key tasks
- Support Head of Chef or Sous Chef in the daily operations & work.
- Keep work station organized and maintain the hygiene condition according to the rules set by the hotel.
- To ensure that all preparations and cooking procedures are according to the menu specification.
- Ensures profitable food production level according to forecast and food waste at minimum cost.
- Prepares foods in high standards of food hygiene and safety requirements.
Pullman and its people
The Pullman promise is built around its three values: commitment, adaptability and creativity , and these are orchestrated throughout the hotel by a specific human resources and management policy:
• Body & Soul, the service attitudes model developed by Pullman
• Welcomer, Quality & Attitude Manager, Event Manager - some of the new Pullman professions
• A Pullman “school” of leadership, focusing on creativity.
Desired profile
Skills
Level of Education Secondary professional education
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English (Primary tongue)
Essential and optional requirements
· Micros