Executive Chef

Key tasks

Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset
- Ensure the smooth day to day running of the Hotels Kitchens, including a la carte & buffet
- Create menus both buffet, a la carte and Banquet in line with market trends and demands
- Understand concept development, have an eye for detail and creativity
- Be responsible for food quality consistency
- Integrate, train, supervise and grow the entire kitchen team
- Standard recipes, up-to-date costs, purchasing specifications, carry out inventory
- Purchasing of produce and products for the outlet
- Follow the instructions on safety guidelines for all equipment used
- Thorough understanding of HACCP guidelines

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.