Demi Chef De Partie - Hot & Cold kitchen

Job description

Key tasks

• Responsible of Banquet food production.

• To be fully aware of all menu item, their recipes, method of production and presentation standards of Banquet.

• Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.

• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program

• Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service 

The right candidate should have the following:
• Similar experience in international hotels preferably in UAE/ME.
• A good level of spoken English
• Good Guest Relation Skills
• The Ability to work in a team as well as individually
• Ability to learn quickly and work in fast paced environment
• Ability to supervise and lead a shift
• Enthusiasm and commitment to the job

Only shortlisted candidates will be contacted.

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)

Essential and optional requirements

·  Word