First Cutter
Kuala Lumpur, Malaysia Design / Civil engineering / Industrial engineering
Job description
Key tasks
- To work closely with the Chinese Head Chef to maintain high standards of food quality, presentation and also hygiene & sanitation.
- To assist in the procurement of Kitchen equipment and utensil by giving specification on quality and quantity.
- Continuously plan creative and unique menu items to appeal to the target market.
- To supervise food preparation by staff.
- Responsible for month end inventory of kitchen equipment, utensil and stock.
- Responsible for meeting budgeted food and labour costs and other expenses.
- Active participation to maximise the outlet's revenue.
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 Secondary professional education
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English (Fluent)
Essential and optional requirements
- Candidate must possess at least a Professional Certificate in Culinary Art.
- At least 3 years of working experience in the similar capacity with 5-Star Hotel.
- Good communication, interpersonal and leadership skills.
- Dynamic, creative, results oriented and extensive knowledge and experience in Chinese cuisine.
- Computer literate.
· Word
· HACCP