Demi Chef

Job description

Key tasks

- Prepared all misc-en-plus.
- Consistently offer professional, friendly and proactive guest service.
- Actively share ideas, opinions and suggestions in daily shift briefing.
- Prepare, cook and service all food items for a la carte and or buffet menus according to the recipes and standards.
- Have full knowledge of all menu items in your area; participate in the creation of daily features and promotions.
- Receiving, and maintaining proper rotation of products in all chillers to minimize wastage/spoilage.
- Ensure storeroom requisitions are accurate.
- Clean and sanitize all equipment, counter tops, and shelves, reporting any areas and equipment in need of a work order.
- Commitment to the ongoing success of our Culinary team.
- To assist Banquet Chef and Chef de Partie in organizing monthly meetings, and taking minutes.
- Enforce a safe work environment for all colleagues and guests by upholding the safety rules provided by Pullman Brand Standards and the Culinary Department.
- Other duties as assigned.

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 1 to 2 years
Languages essential English

Essential and optional requirements

- Applicants must possess at least SPM or Certificate/Diploma in Culinary Arts or equivalent.
- At least 2 years of working experience in the related field is required for this position.
- Able to communicate in English and Bahasa Malaysia.
- Applicants should be Malaysian citizen.

·  HACCP