glass Brasserie Pastry Demi Chef
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glass Brasserie Pastry Demi Chef

Hilton Sydney

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glass Brasserie Pastry Demi Chef

About the job

Job Summary


JOB OVERVIEW



As a pastrydemi chef de partie in glass kitchen, you will utilise your creative flair andpassion for food to ensure a memorable guest experiences is offered to all ofour guests. You will work with the team and manage your time and workspaceaccordingly, in order to prepare the daily required food for various culinaryoperations within the hotel, while ensuring all hygiene, HACCP and WorkplaceHealth and Safety (WHS) requirements are consistently met. You will have anumber of duties that are expected of you on a daily basis, all the while yourservice philosophy will be to fill the earth with the light and warmth ofhospitality by bringing Hiltons values to life in your every day actions.


JOB OUTCOMES

 

 

Leadership

  • Makes a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with guests and team members
  • Exhibits exemplary personal appearance and attitude, maintains highest standards of hygiene and quality assurance practices
  • Lead by example in the spirit of Blue Energy, and Hilton''s Vision and Values

Communication

  • Ensures a high level of clear and concise communication is maintained with all other hotel departments, being receptive to other departments operational and accounting requirements.
  • To keep the Head Chef, Executive Sous Chef or Sous Chefs fully informed of any issues that may arise
  • Attends and contributes to meetings and briefings as per schedule
  • Ensures that kitchen internal information is adequate and updated
  • Ensures that all event orders are checked daily and issued as needed

 

 

 

Product Supply andHandling

  • Works the assigned areas according to business level adhering to QA and HACCP guidelines and ensuring minimisation of spoilage and waste.
  • Ensures correct handling, quality control and storage of all incoming products
  • Ensures correct handling and processing of all kitchen product on a FIFO basis
  • Evaluates products for reuse and takes action accordingly
  • Ensures the highest quality of any product served
  • Monitor stock levels and report missing/needed items

 

Miscellaneous

  • To assist other departments with activities as appropriate and directed by management.
  • To perform any other related duties and special projects as assigned by the Hotel.


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glass Brasserie Pastry Demi Chef

Sydney, Australia

Full-time, Indefinite

Start Date:

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