Pastelerx A

at  Hilton

Pastelerx A
A Lead Cook coordinates and expedites mealtime service on production line. Trains new hires for line/station/pantry cook positions. Fills in at any station on the line when the need arises.

WHAT WILL I BE DOING?

As a Lead Cook, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Cook will also be required to prepare all mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Coordinates and expedites the kitchen staff to accelerate service and ensure consistency in food quality and presentation
• Prepares all food items according to recipe cards and correct handling procedures. Maintains highest quality and appearance of all foods sent from kitchen and make sure plates are clean and appetizing
• Knowledge of cooking methods including broil, sauté, grill, making soups and sauces and general food prep, proper knife handling, maintain proper temperature, sanitation, light dessert knowledge required for plating specifications
• Coordinates production charts and oversees requisition procedures
• Trains newly hired line/station/pantry cooks to meet standards laid out in job description
• Approves breaks, coordinate end of shift breakdown and cleaning
• Keep all working areas clean and tidy and ensure no cross contamination
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Awareness of departmental targets and strive to achieve them as part of the team
• Be environmentally aware
• Participate in hotel/department meetings

What are we looking for?

Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:

• Hospitality - We’re passionate about delivering exceptional guest experiences.
• Integrity - We do the right thing, all the time.
• Leadership - We’re leaders in our industry and in our communities.
• Teamwork - We’re team players in everything we do.
• Ownership - We’re the owners of our actions and decisions.
• Now - We operate with a sense of urgency and discipline

In addition, we look for the demonstration of the following key attributes:

• Quality
• Productivity
• Dependability
• Customer Focus
• Adaptability

• Coordinates and expedites the kitchen staff to accelerate service and ensure consistency in food quality and presentation
• Prepares all food items according to recipe cards and correct handling procedures. Maintains highest quality and appearance of all foods sent from kitchen and make sure plates are clean and appetizing
• Knowledge of cooking methods including broil, sauté, grill, making soups and sauces and general food prep, proper knife handling, maintain proper temperature, sanitation, light dessert knowledge required for plating specifications
• Coordinates production charts and oversees requisition procedures
• Trains newly hired line/station/pantry cooks to meet standards laid out in job description
• Approves breaks, coordinate end of shift breakdown and cleaning
• Keep all working areas clean and tidy and ensure no cross contamination
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Awareness of departmental targets and strive to achieve them as part of the team
• Be environmentally aware
• Participate in hotel/department meeting