Demi Chef De Partie - Butcher (M/F)

Job description

Key tasks

'• Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions.
• Assists the Sous Chef in training creator Participates in product development and in controlling the smooth operation of the kitchen.
• Prepares and cooks food in all areas of the kitchen as and when directed.
• Participates in the control of creator.
• Participates in creator’s development
• Participates in the control of food quality, food taste, food presentation, and food requisition. Participates in all food safety and hygiene programmed of the hotel.
• Actively encourages an environment of food safety and hygiene.
'

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 Food and beverage
Professional experiences 1 to 2 years
Languages essential Thai

Essential and optional requirements

'• Team spirit
• A thorough and organised approach
• Excellent personal hygiene
• Team leader
• Attention to detail and quality
• Adaptability'