About the role

Job Description

Meet deadlines and time lines as assigned by Executive Chef
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.
Manage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels.
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 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.
Attend operational, event management and other work related meetings if necessary.
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.
To be aware of budgets and have handle on sales.
Plan cost effective proposal for banquets.
Should be able to manage all kitchen operations in the absence of Executive Chef
Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his team
Should be able to manage the team

Qualifications

BHM/ BHMCT/DHM
Good reading, writing and oral proficiency in English language
Ability to speak other languages and basic understanding of local languages will be an advantage

Additional Information

Executive Sous Chef