Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $18.00 - $32.00
Work Schedule
Rotating Shifts
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Training opportunities
Retirement Plan
Hospitality discounts
Career Development
Job Description
Hilton is a globally recognized leader in the hospitality industry with thousands of hotels spread across over 100 countries and territories, offering guests unparalleled experiences and comfort. The company manages a diverse portfolio of brands including Hilton Hotels & Resorts, Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton, and many others. Hilton’s commitment to excellence is reflected in the warm welcomes, exceptional service, and memorable stays provided to millions of travelers annually. As a world-renowned hospitality provider, Hilton fosters a culture of inclusivity, innovation, and continuous improvement, all while maintaining a strong emphasis on guest satisfaction... Show More
Job Requirements
- High school graduate
- 2-3 years of experience as Pastry Chef in a 4 or 5-star hotel
- good command of English both verbal and written
- up to date sanitation classes
- valid health certificate
- knowledge of HACCP
- international work experience
- experience in similar capacity with international chain hotels
- technical education in hospitality or culinary school preferred
Job Qualifications
- High school graduate
- 2-3 years as Pastry Chef in a 4 or 5-star category hotel or high-standard restaurants
- good command of English both verbal and written
- up to date with sanitation classes
- possess a valid health certificate
- knowledgeable in HACCP
- international work experience
- work experience with international chain hotels
- technical education in hospitality or culinary school preferred
Job Duties
- Assist the Master Pastry Chef with the planning of dessert menus and food promotions
- control standards of food production and presentation throughout the hotel
- examine goods and quality of received goods
- ensure the cooks follow standard recipes and methods of preparation
- inform the Master Pastry Chef immediately of bad products
- assist the Master Pastry Chef with planning and designing new Pastry Kitchen and Bakery improvement schemes
- discuss with the Master Pastry Chef on the choice of Pastry Kitchen or Bakery equipment
- work closely with the Executive Chef in the absence of the Master Pastry Chef
- keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage
- assist with costing and pricing of dessert menus and other food services
- liaise with banquet department and outlet manager on guests’ comments and follow up with necessary action
- constantly examine food supplies to ensure quality standards
- responsible for food purchases in the absence of the Master Pastry Chef
- plan, prepare and implement high quality food and beverage products and set-ups
- maintain all HACCP aspects within the hotel operation
- train all staff on correct usage of equipment, tools and machines
- focus on constant improvement of training manuals and SOPs
- participate actively in quality initiatives
- work on off-site events when tasked
- complete tasks outside the kitchen areas when requested
- assist with inventory taking
- be knowledgeable about hotel’s occupancy, events, forecasts and achievements
- work on new dishes for food tastings and photo taking
- work closely with stewarding department to ensure cleanliness and reduce breakages
- learn and adapt to changes
- be receptive to constructive feedback
- maintain professional and positive attitude
- adhere to established hotel rules and team member handbook
- be disciplined and adhere to proper work practices
- maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness
- be aware of dangers of contaminated food and replace ingredients appropriately
- check equipment for good working order and report faults
- prepare work orders for Engineering department
- monitor food quality and quantity for economical usage
- check food quality prepared by team members
- select team members who reflect department standards
- manage training function and ensure certification
- monitor overall food operation to ensure timely and correct preparation
- oversee cleanliness, hygiene and maintenance of kitchen
- attend communication meetings and ensure assigned team members receive communication
- control and monitor food costs for maximum profit and satisfaction
- promote teamwork to achieve goals and standards
- ensure team members understand and adhere to rules
- carry out other reasonable duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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