Demi Chef De Partie

Job description

Key tasks

Summary of Responsibilities:

Responsibilities and essential job functions include but are not limited to the following:

• To prepare, cook, present and assist with serving the food according to standard recipes, observing the correct portion control procedures at all times.

• To ensure that the highest standards of food presentation and service are achieved by displaying the products to the highest standards possible, and by promoting a positive presence.

• Be able to resolve customer complaints, adhering to excellent service standards, ensuring that you pass any complaint onto your superior.

• To make up mise-en-place for service and for the following session according to standard recipes and levels.

• To be able to check the quantity and quality of food and to make a list to bring up to the necessary level for the next service.

• Be able to report sub standard products, record and report the waste to your superior.

• To inform your superior of any goods required.

• To follow the correct usage and cleaning procedures of equipment as necessary according to training received.

• Support the Chef de Partie or Sous Chef in the daily operation and work.

• Work according to the menu specifications by the Chef de Partie.

• Keep work area at all times in hygienic conditions according to the rules set by the hotel.

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 Associate
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English (Primary tongue)

Essential and optional requirements

·  Excel
·  Word
·  HACCP
·  Micros