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5400 vacancies


Working time
Manager (team leader)
Fixed term contract




Education level

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Job Offer - Sous Chef - Pullman Barcelona Skipper - Accor Jobs

Pullman

12/07/2019

Sous Chef

Job Reference 505115 Profession Kitchen | Second de cuisine (m/f)

Hotel or Entity Pullman Barcelona Skipper Managed hotel

City
Barcelona
State
Cataluña
Region/Country
Spain 
Pullman Barcelona Skipper La marca Pullman, lanzada en 2007, reinventa la hotelería internacional y crea una marca de hoteles con un nuevo estilo, y con una personalidad fresca para una clientela moderna y cosmopolita. Pullman escenifica una cultura original de la hotelería de alta gama , gracias a una relación y un servicio cliente /colaborador, un nuevo concepto de restauración, espacios repensados, fáciles conexiones, y una identidad de diseño afirmado. En harmonía con su tiempo y entorno, Pullman conjuga las necesidades de los clientes de negocio y ocio proponiéndoles una oferta BLeisure (Business & Leisure) que delimita la frontera entre el trabajo y la relajación. . Entrar en Pullman, significa integrar un universo vibrante donde los contrastes son espontáneos y con acogidas personalizadas. Los hoteles Pu
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Contract

Job Level Job
Fixed-term contract: No
Status Full Time
Anticipated Start Date 02-09-2019

Skills

Level of Education
Bachelor / Licence
Areas of study
Cooking
Professional experiences
6 to 10 years
Languages essential
Spanish
English

Essential and optional requirements

Education / Professional experience:

• Vocational certificate or diploma in professional cuisine
• Significant cuisine experience
• Management experience
• Knowledge of HACCP guidelines
• Computer literate
• Languages: fluent in the national language and English

Skills / Qualities:

• Ability to lead and train others
• Flexibility and responsiveness
• Proactive
• Creative
• Attention to detail and quality
• Well organised
• Ability to work in a team
• Physical and mental staying power

  • Excel
  • HACCP

Key tasks

• Develops excellent relationships with guests • Prepares the kitchen in line with level of activity and revised forecasts
• Ensures the smooth running of food preparation during the shift
• Ensures effective coordination between the kitchen, dishwashing and the different F&B points of sale
• Helps create new menu and "à la carte" recipes
• Takes part in month-end inventories
• Keeps up-to-date with changes in culinary techniques • Modifies working methods to comply with the brand philosophy
• Integrates, trains and supervises apprentices, Commis Chefs, dishwashers and Chefs de Partie
• Helps employees develop their skills to the best of their ability and provides support for career development
• Ensures the whole team is fully involved and motivated, by taking every person's needs into consideration
• Manages the team's work schedule in compliance with social legislation
• Ensures that the staff under his/her responsibility behaves and is dressed to the highest standard • Keeps track of the standard of services delivered based on guest comments and quality audits
• Makes suggestions for improvement • In conjunction with the Purchasing Manager, manages stocks of foodstuffs and beverages
• Ensures that the equipment and appliances under his/her responsibility are used correctly and kept in good condition by kitchen staff
• Participates in investment decisions for the kitchen
• Respects the budgeted productivity ratios
• Carries out inventories, inputs data and explains consumption differences
• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service
• Manages all spend required to maintain smooth running kitchen operations
• Draws up a daily report on products that need to be ordered and forwards it to the Purchasing Department, or places orders directly • Ensures the workplace remains clean and tidy and the due application of the HACCP hygiene rules at all times
• Respects the instructions and safety guidelines for all equipment used
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)

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.