Executive Chef

Key tasks

• 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
  - Is 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.