With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
\nIf you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
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A Chef de Partie - Pastry prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.
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What will I be doing?
\nAs Chef de Partie - Pastry, you will be responsible for performing the following tasks to the highest standards:
\n\nPrepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. \nAssist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. \nPlan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. \nWork seamlessly with recipes, standards and plating guides. \nMaintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. \nMaintain all HACCP aspects within the hotel operation. \nUse all equipment, tools and machines appropriately. \nWork for off-site events when tasked. \nComplete tasks and jobs outside of the kitchen area when requested. \nAssist in inventory taking. \nKnowledgeable of hotel’s occupancy, events, forecasts and achievements. \nPrepare menus as requested. \nWork closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. \nEffectively respond to every guests’ requests. \nLearn and adapt to changes. \nMaintain at all times a professional and positive attitude towards team members and supervisors. \nAdhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. \nCoordinate, organize and participate in all production pertaining to the kitchen. \nCheck and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. \nMonitor food quality and quantity to ensure the most economical usage of ingredients. \nCheck that the quality of food prepared by team members meet the required standard and make the necessary adjustments. \nMonitor overall food operation and ensure that food items are being prepared in a timely and correct manner. \nUnderstand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. \nThe Management reserves the right to make changes to this job description at its sole discretion and without advance notice. \nCarry out any other reasonable duties and responsibilities as assigned. \nWhat are we looking for?
\nA Chef de Partie - Pastry serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
\n\nHigh school graduate. \nAt least 3 years working experience in a 5-star category hotel or individual restaurant with high standards. \nMinimum of 1 year as Demi Chef de Partie or equivalent position in an international brand hotel. \nTechnical education in hospitality or culinary school preferred. \nPossess a valid health certificate. \nKnowledgeable of Western or Chinese cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner. \nProficient with a variety of steaming, baking and soup cooking techniques. (For Chinese / Banquet Kitchen) \nMust have a variety of seafood and meat processing techniques. \nFamiliar with a variety of cooked food processing, storing and receiving standards. (For Main Kitchen) \nProficient in pastry, bread baking, and certain chocolate making techniques. (For Pastry Kitchen) \nAble to work with and consume all products and ingredients. \nAble to set priorities and complete tasks in a timely manner. \nWork well in stressful situations, remain calm under pressure and able to solve problems. \nAble to work in a moist, hot and sometimes loud environment. \nPossess good leadership and training skills. \nKnowledgeable in HACCP. \nWorking experience in similar capacity with international chain hotels is preferred. \nGood command in verbal and written English to meet business needs, preferred. \n\n\n
What will it be like to work for Hilton?
\nHilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!