Chef De Partie (Local & Malaysian Only)

Job description

Key tasks

- Train, supervises and controls the work of the Kitchen personnel in Western Kitchen/Butchery.
- Maintains high standards of food preparation and service in the Western/Butchery Kitchen, according to the standard set by the management
- To assist the Chef in co-ordinate, in detail on the Restaurant/Banquet/food production and all specific duties to employees under his supervision
- To assist Chef in the checking all set ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure food served is always of the highest standards
- To assist Chef in constantly check the quality of food prepared in regard to taste and temperature
- To understand and strictly adhere to the rules and regulations established in the hotel's policy on fire, hygiene, health & safety

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 Vocational education
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English (Primary tongue)
Optional languages Malay (Working level)