Company Description

"Why work for Pullman London St Pancras?

We welcome you as you are! We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore limitless possibilities within the company. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

Scope and General Purpose of Job

Under the general guidance and supervision of the Executive Head Chef, and within the limits of established Pullman policies and procedures, assists in overseeing and directing all aspects of the kitchen operation.

Main Responsibilities

• Assists the Executive Head Chef in supervising the functioning of all kitchen employees, facilities, costs to ensure maximum Food and Beverage departmental profit is achieved.
• Assists the Executive Head Chef in controlling and analyzing, on an ongoing basis, the following:
  • Quality levels of production and presentation including employee cafeteria
  • Guest satisfaction
  • Operating/payroll/food costs
  • Cleanliness, sanitation, and hygiene
• Ensures optimum performance in all of the above areas as assigned.
• Assists the Executive Head Chef in the production, preparation, and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations.
• Conducts, under the guidance of the Executive Head Chef, such functions as interviewing, hiring specific levels of employees, employee orientation, performance appraisals, coaching, and counseling if necessary to ensure appropriate staffing and productivity.
• Assists the Executive Head Chef in conducting formal and on-the-job training sessions for kitchen employees.
• Assists the Executive Head Chef in the preparation of menus and participates in the pricing policy in consultation with the Food and Beverage Manager, Restaurant Manager, and Conference and Banqueting Manager, by taking into consideration the following:
  • Local requirements
  • Market needs
  • Competition
  • Trends
  • Recipes
  • Potential costs
  • Availability of Food and Beverage products
  • The Hotel Food Safety Policy and Procedures
• Assists the Executive Head Chef in the completion of market lists in accordance with Pullman quality and quantity standards. Checks perishable food items received for quantity and quality standards.
• Informs on a daily basis the Executive Head Chef of all relevant information in operational and personal matters, including information, which does not require the Executive Head Chef’s action.
• Assists the Executive Head Chef with inspections of physical aspects of all kitchen areas, cold rooms, and equipment.
• Performs related duties and special projects as assigned.