A Head Baker is responsible for assisting the Director of Culinary Operations to create, set, and maintain all bakery related items to the Hilton standard. S/he ensures the smooth running of the Bakery section and sees that all areas of section maintain Hilton standards. S/he co-ordinates and executes training of kitchen employees. S/he is able to motivate team members.  S/he cooks – bakes any food on a daily basis according to business requirements.

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What will I be doing?

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As a Head Baker, you are responsible for managing all aspects of the kitchen to deliver an excellent Guest and Member experience. A Head Chef will also be required to ensure that all operational, quality, and administrative functions are carried out properly. Specifically, you will be responsible for performing the following tasks to the highest standards:

\n\n\n\n\n\nSupervision of all employees engaged in the Bakery kitchen.\nHolds a daily and monthly meeting with the Bakery kitchen employees.\nCreate & establish culinary standards which meet the needs of the target market.\nBread has to be baked 3 times daily fresh for every service and any Banquet Events.\nEnsures that all rotational bakery menus are executed, improved and fine-tuned on monthly basis, advises the Director of Culinary Operations of any changes which need to take place. \nUses, wherever possible, locally and seasonally available products in menus and \"specials\".\nInspects daily, all fresh food received to ensure the quality is maintained.\nInspects twice daily all food stores and refrigerated areas and suggest, where necessary, corrects storage methods to comply with Health & Safety regulations, to avoid spoilage and ensures regular turnover of food items and give completed check lists to the Director of Culinary Operations.\nChecks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.\nIn conjunction with the Director of Culinary Operations establishes job methods and supervises on a regular basis and corrects if necessary, cooking standards to maintain a high quality of food and service on quality basis.\nDuring service periods, personally assists when needed and ensures that the presentation as well as quality of the food is in accordance with the established standards.\nLiaises with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Bakery kitchen, such as machinery, small kitchen equipment, floors and fridges, ensures a sufficient supply of crockery and cutlery for the service and the banqueting department.\nPlans rosters on a one (1) weekly basis and reviews on a daily basis with the Director of Culinary Operations - overtime, rosters and holiday requirements and absenteeism.\nReports accidents and sickness in the Log Book and reports any such incidents to the Director of Culinary Operations on a daily basis.\nReports any problems regarding failure of machinery and small equipment to the Director of Culinary Operations and follows up and ensure the necessary work has been carried out.\nInstructs on the correct usage of kitchen equipment and machinery and checks that this is carried out in the correct manner by all Kitchen team members as set out by the Health & Safety regulations and corrects the usage if necessary.\nEnsures that the standards set by the Company’s Policy and Procedures regarding personal hygiene are maintained by all Kitchen team members.\nEnsures that the daily logbook is utilized, and complaints are immediately reported to the Director of Culinary Operations.\nCompletes material checklist e.g. mis-en-place within own department for all sections.\nChecks daily each section in own department to ensure work has been carried out in the proper manner.\nChecks daily function sheets within Main Board.\nPasses all information to late shift:\nAbout functions.\nMise-en-place (report everything).\nMake sure night shift is covered.\nTo monitor the quality of deliveries from suppliers and take appropriate action where necessary to ensure that we comply with HACCP and health & safety procedures.\n\n

 

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What are we looking for?

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A Head Baker 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\nCatering experience in managerial capacity\nExperience managing a kitchen and developing staff\nExperience managing food costs\nExcellent leadership, interpersonal and communication skills\nAccountable and resilient\nCommitted to delivering a high level of customer service\nAbility to work under pressure\nIntermediate food hygiene qualification\nFlexibility to respond to a range of different work situations\n\n

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

\n\nPrevious kitchen experience in similar role\nPassion for food\nKnowledge of current food trends\nAdvance food hygiene qualification\nHigh level of IT proficiency\n\n

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 travelers 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!

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