A First Cook is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while consistently contributing to departmental targets.
What will I be doing?
As a First Cook, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A First 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
- Participate in food production for all Outlets and Banquet production as directed by the Station Chef or Kitchen Management.
- Read, interpret and follow all standard recipes.
- Avoid over production and wastage.
- Ensure your work station has adequate mis en place prior to, and after service, and that it is correctly dated, labeled and stored.
- Provide quick, efficient service during meal times, ensuring outstanding food quality and presentation is delivered to the guest at all times.
- Carry out side duties and cleaning schedules as requested by the kitchen management team.
- Follow the procedure for submitting food requisitions as required.
- Follow, observe and maintain safe standards of hygiene in line with Health & Safety Guidelines.
- Assist the culinary team as required.
A Cook 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:
- Completion of a culinary program at a hotel school or college and/or Apprenticeship.
- At least 3 years of culinary experience
- Canadian Red Seal Certification
- Positive attitude
- Good communication skills
- Ability to work under pressure
- Ability to work on own or in teams
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