As a Demis Chef, you will utilise your creative flair and passion for food to ensure a memorable guest experience is offered to all of our guests.
You will work with the team and manage your time and workspace accordingly, in order to prepare the daily required food for various culinary operations within the hotel, while ensuring all hygiene, HACCP, and Workplace Health and Safety (WHS) requirements are consistently met.
Your service philosophy will be to fill the earth with the light and warmth of hospitality by bringing Hilton's values to life in your everyday actions.
RESPONSIBILITIESPeopleAssist other departments with activities as appropriate and directed by management.Ensure a high level of clear and concise communication is maintained with all other hotel departments, being receptive to other departments' operational and accounting requirements.Assist in the development of menus and costing as requested by relevant departments in line with hotel standards and procedures.Keep the CDP and Head Chef fully informed of any issues that may arise.Attend and contribute to meetings and briefings as per schedule.Support senior Chefs to ensure that kitchen internal information is adequate and updated.Support senior Chefs to ensure that all event orders are checked daily and issued as needed.QualityDay-to-day running of the assigned areas according to business level adhering to QA and HACCP guidelines and ensuring minimisation of spoilage and waste.Ensure correct handling, quality control, and storage of all incoming products.Ensure correct handling and processing of all kitchen products.Evaluate products for reuse and take action accordingly.Ensure the highest quality of any product served.Monitor stock levels and report missing/needed items.Make a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with guests and team members.Exhibit exemplary personal appearance and attitude, maintaining the highest standards of hygiene and quality assurance practices.Lead by example in the spirit of Hilton's Vision and Values.Conduct training for all areas of responsibility.Ensure your assigned Team Members have completed all necessary training requirements.CustomerEnsure efficient level of service and prompt delivery of product within your area of responsibility.Take reasonable care for the health and safety of themselves and others (team members, contractors, guests, members of the public) at the hotel.ProfitEnsure that all stock levels and requisitions are in line with business levels.Inform senior chefs of any substandard products.Ensure that all internal transfers are facilitated correctly.Ensure that all recipes are up to date and production done accordingly.Your application will include the following questions:
How many years' experience do you have as a Demi Chef de Partie?Which of the following statements best describes your right to work in Australia?How many years' experience do you have in a quality control (QC) role?Have you worked in a role which requires a sound understanding of OH&S/WHS? #J-18808-Ljbffr