Essential and optional requirements
oTo assist in ensuring that each outlet is managed by a Management Team (Chef de Cuisine) who are totally accountable for their profitability.
oIn absence of the Executive Chef, represent the Kitchen Department on the hotel's Executive Committee.
oTo monitor service and Food & Beverage standards in all outlets and banquets. To work with the different Outlet Managers, Banquet Manager and respective Chefs de Cuisine to take corrective action when and where necessary.
oTo establish, implement and control performance standards for the Stewarding Operation in Kitchens, Restaurants and Bars.
oEnsures that all brigade follow the HACCP regulations and monitor regulations.
oTo ensure that all recipes are followed strictly in order to achieve consistency of product and service; ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications
oTo ensure with Chef de Cuisine and his respective team project a warm, professional and welcome image
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 :