Demi Chef - Bakery

Exceptional Hospitality Starts with You

Picture
yourself brightening someone’s day. When you join our Hotels team, that’s
exactly what you’ll do every time you come to work! You will be the star of your
station, crafting delicious products and wowing our guests. With your passion
for baking and your attention to detail, you'll be a valuable member of our
culinary team. As a Demi Chef de Partie - Bakery, you’re
not just overseeing the preparation of high-quality product– you’re spreading
the light and warmth of hospitality by delivering memorable experiences
that make the stay for every guest.

What It Takes to Make
the Stay

At Hilton, our core values define what it takes
to succeed here and guide the qualities we look for in every team
member:

A passion for spreading the light and warmth
of Hospitality.

Acting with Integrity and always doing the right thing.
Inspiring others through Leadership. A belief
that Teamwork drives the best outcomes. A sense
of Ownership and accountability. And a focus on
the Now, bringing urgency and discipline to every moment,
knowing it can make a lasting impact.

In addition, this role requires
the following minimum qualifications:

• Technical education
  in hospitality or culinary school.
• At least 3 years as a Baker/Pastry
  Kitchen in a 5-star category hotel or individual restaurant with high
  standards.
• At least 1 year as a Commis 1 in Bakery/Pastry in
  an international brand hotel or individual restaurant with high
  standards.
• Possess good leadership and training skills.
• Up
  to date with sanitation classes.
• Knowledgeable
  in HACCP.

What It Takes to Make the Stay

At
Hilton, our core values define what it takes to succeed here and guide
the qualities we look for in every team member:

A passion for spreading
the light and warmth of Hospitality.

Acting with Integrity and always doing the right thing.
Inspiring others through Leadership. A belief
that Teamwork drives the best outcomes. A sense
of Ownership and accountability. And a focus on
the Now, bringing urgency and discipline to every moment,
knowing it can make a lasting impact.

In addition, this role requires
the following minimum qualifications:

• Technical education
  in hospitality or culinary school.
• At least 3 years as a Baker/Pastry
  Kitchen in a 5-star category hotel or individual restaurant with high
  standards.
• At least 1 year as a Commis 1 in Bakery/Pastry in
  an international brand hotel or individual restaurant with high
  standards.
• Possess good leadership and training skills.
• Up
  to date with sanitation classes.
• Knowledgeable
  in HACCP.

What It Takes to Make the Stay

At
Hilton, our core values define what it takes to succeed here and guide
the qualities we look for in every team member:

A passion for spreading
the light and warmth of Hospitality.

Acting with Integrity and always doing the right thing.
Inspiring others through Leadership. A belief
that Teamwork drives the best outcomes. A sense
of Ownership and accountability. And a focus on
the Now, bringing urgency and discipline to every moment,
knowing it can make a lasting impact.

In addition, this role requires
the following minimum qualifications:

• Technical education
  in hospitality or culinary school.
• At least 3 years as a Baker/Pastry
  Kitchen in a 5-star category hotel or individual restaurant with high
  standards.
• At least 1 year as a Commis 1 in Bakery/Pastry in
  an international brand hotel or individual restaurant with high
  standards.
• Possess good leadership and training skills.
• Up
  to date with sanitation classes.
• Knowledgeable
  in HACCP.

Here’s what you’ll do during a typical
day:

• Prepare great-tasting product:  Bake,
  Deco, and test product according to standard recipes, ensuring consistency
  in taste and presentation
• Supervise the kitchen
  team:  Oversee line baker to ensure and provide support as needed
  in the absence of senior chefs to ensure smooth and efficient
  operations
• Maintain kitchen cleanliness:  Keep all
  work areas clean, tidy, and free of cross-contamination
• Ensure
  food quality and storage compliance:  Monitor ingredient quality,
  ensuring proper storage and stock rotation
• Assist with cost
  management:  Contribute to controlling food costs, improving gross
  profit margins, and meeting departmental financial
  targets
• Inspire and develop the team:  Supervise
  and support team members, monitor performance, provide coaching, and foster
  a positive and productive work environment
• Uphold regulatory
  standards:  Maintain compliance with health, safety, sanitation,
  and alcohol awareness regulations, ensuring the highest standards of guest
  and team member wellbeing.