Curious and colourful, just like our Birdie, you will have experience and will be passionate about joining the team to deliver exceptional food with an authentic and welcoming style.
Experience in a venue and or hotel environment is desirable and leadership experience essential. 

• Knowledge of all basic pastry techniques.
• Maintain good communication level with Senior Chefs and other Managers from different Department, following basic guidelines and manners.
• Assist in setting up station for breakfast, lunch or dinner
• Assist in preparing, cooking, executing plated desserts for different F&B outlets within SSDH, mainly during a la carte service.
• Assist in preparing and setting up buffet for different functions across all F&B outlets in SSDH.
• Ensuring food standards, preparation, presentation and cooking techniques meet Sofitel Brand Standard and are maintained at that level.
• Ensuring the highest possible standard of hygiene is practiced and maintain to meet Work Health & Safety regulations and HACCP food preparation guidelines.
• Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Strive to implement the Accor Vision and demonstrate active use of Accor Values.
• Any other duties assigned by your manager.

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Report maintenance, hygiene and hazard issues.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Ensure that all service and brand standards are met while on shift. 

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge.

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Report maintenance, hygiene and hazard issues.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Ensure that all service and brand standards are met while on shift. 

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge. 

We are currently seeking an experienced Chef de Partie to join the professional and dynamic kitchen team in Pullman Hotel. This role will report to the Executive Chef & Executive Sous Chef, with responsibilities including leading the smooth day-to day breakfast operation within the kitchen.

Key responsibilities include but are not limited to:

• Manage breakfast service and lead breakfast team, ensuring adequate supplies are available for service.
• Prepare and present breakfast menu items, demonstrating variety and flair.
• Train and develop a team in quality preparation and presentation.
• Ensure stock rotation and minimum wastage.
• Mentor and co-ordinate the work of junior chefs.
• Assist with the implementation of programs to ensure high standards of cleanliness and organisation within the kitchen.
• Lead employees by setting a positive example.

• Ability to start work at 4:30am to ensure breakfast pastries and Haute Croissanterie are baked fresh daily to our standards required.
• Knowledge of lamination/technique for Croissant & Danish pastries.
• Ensure production and presentation pastries and cakes for our lobby bar meet standards set.
• Knowledge of all Pastry methods involved in the preparation of viennoiserie.
• Maintain open communication between Pastry Kitchen and other departments within the Hotel.
• Ensuring food standards, preparation, presentation and cooking techniques meet Sofitel Brand Standard and are maintained at that level.
• Ensuring the highest possible standard of hygiene is practiced and maintain to meet Work Health & Safety regulations and HACCP food preparation guidelines.
• Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves.
• Cultivate and maintain a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Any other duties assigned by your manager.
• Ability to work independently and efficiently at the times required.
• Prepare a range of products, including all laminated dough, pastry, viennoiserie, tarts, and occasion cakes, undertaking all aspects of the process, from weighing to mixing, shaping and baking, to ensure every product is of perfect quality and produced on time to meet daily production requirements.
• Ensure that company recipes and methods are followed at all times to meet established standards and ensure consistency across the production team.
• Work efficiently to meet the production schedule and assist colleagues in other areas as required so the daily orders are completed on time. Report any issues or problems to the Head Chef as soon as possible.
• Liaise with the Executive Pastry Chef on a daily basis, reporting any issues or concerns, clarifying any production order queries, last minute additions, etc.
• Excellent communication, planning and organisational skills, with the ability to multi- task.