Demi Chef De Partie - Hot & Cold kitchen

Job description

Key tasks

· Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
· Actively share ideas, opinions and suggestions in daily shift briefings
· Ensure all kitchen Colleagues are aware of standards and expectations
· Maintain proper rotation of product in all chillers to minimize wastage/spoilage
· Have full knowledge of all menu items, daily features and promotions
· Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
· Follow kitchen policies, procedures and service standards
· Follow all safety and sanitation policies when handling food and beverage
· Promote a Fun / Professional and Disciplined work environment
· Communicate daily with Leaders to ensure open lines of communication
· Complete assigned tasks in a efficient and timely manner
· Act as an extension of culinary Leaders to communicate food consistency & quality

Pullman and its talent community

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 1 to 2 years
Languages essential English