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. 

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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.  

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A Master Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Executive Sous Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, control, checks and supervises the Pastry Kitchen and Bakery as assigned by the Executive Chef. He / she will assume the responsibility for the “on the job” training function.  

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What will I be doing? 

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As the Master Pastry Chef, you will be responsible for performing the following tasks to the highest standards: 

\n\n\n\tAssist the Executive Chef with the planning of dessert menus and food promotions as well as the designing of new Pastry Kitchen and Bakery improvement schemes. \n\tControl standards of food production and presentation throughout the hotel. \n\tExamine goods and quality of received goods. \n\tSupervise and ensure that cooks follow standard recipes and methods of preparation. \n\tImmediately inform the Executive Sous Chef and Executive Chef of bad products. \n\tDiscuss with the Executive Sous Chef on the choice of Pastry Kitchen or Bakery equipment. \n\tWork closely with the Executive Sous Chef and Management in the absence of the Executive Chef. \n\tKeep up to date with new development techniques and equipment and instruct assigned team members on their correct usage. \n\tWork closely with the Executive Sous Chef on the development of food control procedures. \n\tAssist with the costing and pricing of dessert menus and other food services taking into consideration the profit margins lined out in the hotel budgets. \n\tTogether with the Executive Sous Chef and Executive Chef, investigate pastry food cost problems and take necessary corrective actions. \n\tLiaise with the Banquet department and Outlet Manager on guests’ comments, following up with necessary action. \n\tConstantly examine food supplies to ensure that they conform to the quality standards stipulated by the company. \n\tResponsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting the taste, temperature and visual appeal of the food.  \n\tPlan, prepare and Implement high quality food and beverage products and set-ups in all areas and restaurants. \n\tMaintain all HACCP aspects within the hotel operation.  \n\tTrain all staff on the correct usage of all equipment, tools and machines  \n\tFocus on constantly improving the training manuals and SOPs. \n\tParticipate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. \n\tWork at off-site events when tasked. \n\tComplete tasks and jobs outside the kitchen areas when requested. \n\tAssist in inventory taking. \n\tKnowledgeable of hotel’s occupancy, events, forecasts and achievements. \n\tWork on new dishes for food tastings and photo taking. \n\tWork closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. \n\tLearn and adapt to changes. \n\tBe receptive to constructive feedback.  \n\tMaintain at all times a professional and positive attitude towards team members and supervisors.  \n\tAdhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. \n\tBe disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.  \n\tMaintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.  \n\tBe aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. \n\tCheck that all equipment is in good working order and if necessary, report to the Executive Chef faults and problems to be solved.  \n\tPrepare the necessary work orders for the Engineering department. \n\tMonitor food quality and quantity to ensure the most economical usage of ingredients. \n\tCheck that the quality of food prepared by team members meet the required standard and make necessary adjustments. \n\tSelect team members who display qualities and attributes that reflect the department standards. \n\tManage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. \n\tMonitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. \n\tOversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. \n\tAttend communication meetings and ensure all assigned team members receive this communication. \n\tControl and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. \n\tUnderstand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. \n\tEnsure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. \n\tThe Management reserves the right to make changes to this job description at its sole discretion and without advance notice. \n\tCarry out any other reasonable duties and responsibilities as assigned. \n

What are we looking for? 

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A Master Pastry Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: 

\n\n\n\tHigh School graduate. \n\t3-5 years as Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards. \n\tGood command in English both verbal and written to meet business needs. \n\tUp to date with sanitation classes. \n\tPossess a valid health certificate.  \n\tKnowledgeable in HACCP. \n\tWork experience in similar capacity with international chain hotels. \n\tTechnical education in hospitality or culinary school preferred. \n\n\n

 

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What will it be like to work for Hilton? 

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Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!