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
• At least 03 years work experience as lead cook in a 4/5 star hotel or Restaurant/ Lounge
• Max 35 years old
• Bilingual (french and english)
• Degree in Hotel Industry or hospitality/ tourism

 

Ses missions consisteront à participer à l’élaboration et la réalisation des plats chauds et froid, d’une qualité constante, et en assurer la présentation dans le plus strict respect des règles d’hygiène et de sécurité alimentaire en vigueur.

• Méthodique et organisé alliant une capacité à résoudre des problèmes potentiels tels que l’approvisionnement des matières premières, le candidate aura une équipe de 3-4 chefs qu’il faudra encadrer et former.
• Le/la candidat (e) idéal aura une forte créativité dans les réalisations culinaires et une exécution parfaite.
• Expérience de 2 à 3 ans en tant que chef confirmé dans un établissement style Lounge Bar/Brasserie ou hôtellerie 3*,4*ou 5* indispensable.
• Diplôme en Hôtellerie ou tout autre diplôme équivalent.
• Bilingue (français et anglais )
• Age : max 35 ans
• Les candidatures féminines sont encouragées.