Commis I - Pastry - Waldorf Astoria Maldives Ithaafushi

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

 

The role of the Commis Chef will be required to prepare and serve all menu items to the quality and standard of the resort recipe cards/menus.

 

What will I be doing? 

As the Commis I, you will be responsible for performing the following tasks to the highest standards: 

• Have a good understanding of the Resort’s emergency procedures, security and fire regulations related to your department.
• Have knowledge of the department procedures and standards.
• Have knowledge of the Resort, its services, and facilities
• Handle equipment, tools, keys and supplies in a proper way, kept in good working condition and regularly inspected, following instructions as directed.
• Report maintenance deficiencies and items in need of repair.
• Report any hazardous issues.
• Carry out lost and found procedures.
• Ensure the standards of cleanliness and orderliness of all working areas.
• Be environmentally aware.
• Ensure an exceptional level of customer service delivery at all times by providing personal assistance to the guests with a professional, pleasant and positive manner at all times.
• Be proactive and observant in service to identify guest needs before being asked.
• Practice the Resort grooming standards including uniform dress code, cleanliness and personal hygiene.
• Maintain good working relationships with your team members, supervisors and other departments.
• Attend training and meetings when required.
• Maintain the quality, consistency and presentation of all food that is prepared and served from the Resort kitchen operation as per the set standard recipes.
• Daily shift mise en place in the kitchen (breakfast, sauce, vegetables, cold kitchen, hot kitchen, a la carte service, buffets) and be conscious of minimizing food wastage at all times.
• Keeping all cool room’s, fridge and freezer units and storerooms clean and tidy at all times while observing the necessary stock rotation standards.
• Perform general cleaning tasks using standard resort cleaning products as assigned and in order to adhere to health standards.
• Observe standard health and hygiene, and food handling practices and procedures at all times.
• Undertake the necessary learning and development from the kitchen brigades.
• Maintain positive and open lines of communication with team members in the kitchen and also with Food and Beverage Service.
• Maintain a cleaning working environment during the course of your daily shift.
• Present innovative ideas to the Director of Culinary/Executive Sous Chef/ Chef de Cuisine and Sous Chef.
• Arrive at workplace on time in full uniform prepared with tools and all equipment needed for service.
• Ensure food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures.
• Ensure all equipment is hygienically stored in its designated area.
• Ensure that all perishable items are stored quickly and efficiently and ingredients are always fresh and within its expiry date.
• The Resort requires that you perform any task deemed necessary by the General Manager / Hotel Manager for the efficient running of the Culinary Department specifically and the Resort in general.