What will I be doing?
As a Commissary Chef, you will be responsible for preparing and overseeing food production in the central kitchen, ensuring high-quality products are delivered to support the hotel’s various outlets. You will also be required to prepare all necessary mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards:
Ensure consistent production of high-quality food in line with Hilton’s established standards.
Perform tasks efficiently and in a timely manner.
Contribute to kitchen revenue and profitability through effective food cost control.
Supervise and support the central kitchen team.
Prepare and present food products according to company guidelines.
Keep all working areas clean and tidy, ensuring prevention of cross-contamination.
Prepare all mis-en-place for relevant menus and the needs of different outlets.
Collaborate with other departments when necessary and maintain good working relationships.
Report maintenance, hygiene, and hazard issues.
Comply with hotel security, fire regulations, and all health, safety, and food safety legislation.
Be aware of departmental targets and work towards achieving them as part of the team.
Meet all health and hygiene requirements.
Be environmentally conscious.
A Commissary Chef working within Hilton brands is dedicated to supporting our Guests by ensuring high-quality food production and collaborating effectively with other Team Members. To succeed in this role, you should demonstrate the following attitudes, behaviors, skills, and values:
Previous experience as a Commissary Chef, Commis Chef, or in a similar culinary role.
NVQ Level 1 qualification (or equivalent).
Positive and proactive attitude.
https://jobs.hilton.com/apac/en/job/HOT0BVJM/Commissary-Chef
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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