Executive Chef
Minimise food wastage at all times.
Understand organisation departmental financial objectives.
Oversee all functions as necessary to ensure all food is at the required standard.
Manage the ordering of food products to ensure financial objectives are met and produce is available for all events.
Liaise with Restaurant Managers prior to service where applicable.
Monitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system.
Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times.
Monitor the quantity and quality of food products to ensure it is as per Pullman standard recipe.
Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner.
Ensure that all details relating to food for events are clearly understood and organised.
To be aware of budgets and have handle on sales.
Plan cost effective proposal for banquets.
BHM/BHMCT
With Minimum 3 years experience in the similar role