Demi Chef - Team Dining

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 dishes and wowing our guests and team member.
With your passion for cooking and your attention to detail, you'll be a valuable
member of our culinary team. As a Demi Chef, you’re
not just overseeing the preparation of high-quality dishes – you’re spreading
the light and warmth of hospitality by delivering memorable experiences
that make the stay for every guest & team member.

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 Cook in Banquet
  / Main Kitchen in a 5-star category hotel or individual restaurant with high
  standards.
• At least 1 year as a Commis I 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 Cook in Banquet
  / Main Kitchen in a 5-star category hotel or individual restaurant with high
  standards.
• At least 1 year as a Commis I 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 Cook in Banquet
  / Main Kitchen in a 5-star category hotel or individual restaurant with high
  standards.
• At least 1 year as a Commis I 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 dishes: 
  Season, cook, and test dishes according to standard recipes, ensuring
  consistency in taste and presentation
• Supervise the kitchen
  team:  Oversee line cooks 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.