Breakfast Chef De Partie

• Manages the timely and organised production of all breakfast food, meeting all breakfast deadlines and keeping all buffet top-up waiting times and a-la-carte waiting times to a minimum.

• Check and re-stock all mis-en-place after breakfast for the following day's shift, and ensure this completed by all breakfast chefs in your charge.

• Prepares and handles all breakfast food in compliance with safe food handling, hygiene, standard recipes and internal procedures.

• Checks following days occupancy, organises staffing and mis en place, and informs sous chef and service about any foodservice issues or dishes/ingredients unavailable

• Communicate with kitchen and sevice colleagues to ensure smooth and timely delivery of all breakfast food

• Passes on information as necessary to other colleagues and departments (service, front office, chefs, stewards etc) and to other members of the department

• Follows all standard recipes and asks for training or clarification on any areas that are not understood.

•Other than breakfast buffet, ensure that food is only prepared or served for bona-fide customer orders with computer-printed dockets or approved BEOs or requisitions

• Control the wastage, misuse, spoilage and unauthorised use of all food and ingredients used for breakfast, reduce leftovers, and minimise production on slow service periods"

• Hands-on role overseeing all preparation, cooking and service of the resort's breakfast buffet and menus, applying the organisational structure, techniques and quality points defined by the Executive Chef.

• Promotes the Pullman brand philosophy through professional attitude, behaviour, uniform and communication skills.

• Learn quality points, preparation and systems required to execute all dishes and services for breakfast, and pass these on to trainees and subordinates in an organised manner

• Oversee, train, develop and organise all kitchen staff on the breakfast section.

• Responsible for smooth and efficient running of breakfast including hygiene, food handling, temperature control, freshness and taste / quality and consistency of all dishes served. • Greet and welcome all breakfast guests, and ensure all breakfast kitchen staff interact positively with guests at every opportunity • Ordering of all breakfast ingredients, maintaining stock at appropriate levels, supervise preparation quantities and methods to and reduce wastage and spoilage"

• Fluent in spoken and written Vietnamese language, with good conversational and workplace English and ability to understand English menus and dockets

• At least 3 years experience in a role with similar breakfast or hot international food responsibility, production volume and food quality • Commitment to using fresh food and ingredients prepared to the highest standard • Maintains the highest standard of personal and workplace hygiene, demonstrated in previous roles • Friendly, outgoing, positive, hospitable nature - used to guest interaction. This is a high profile role with lots of guest contact"