Commis 1 Bakery

Roles and responsibilities

As a Commis I, you will be responsible for upholding the highest quality standards for the food and beverage operations inside of our restaurants, bars, banquets facilities, in-hotel cafes, and to fulfill room service requests. You will work with your Team Members to deliver a high quality service experience that exceeds customer expectations through the following tasks:

• Ensure consistent great food production, in line with the high quality standards expected by Hilton
• Perform tasks within a timely manner
• Contribute to Kitchen revenue through effective food cost control
• Provide support to the Kitchen brigade
• Meet all health and hygiene requirements
  
  

What are we looking for?

A Commis I 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:

• To maintain a high customer service focus by approaching your job with customers always in mind
• To have a positive impact, taking personal responsibility and initiative To resolve issues, always clearly communicating with both customers and colleagues
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities To learn skills and knowledge in order To improve your personal performance
• To be flexible, responding quickly and positively To changing requirements
• To maintain high team focus by showing co-operation and support To colleagues in pursuit of the department goals

Desired candidate profile

• Knowledge of baking techniques: Understand methods for making bread, pastries, cakes, and desserts.
• Measurement accuracy: Precisely weigh and measure ingredients for consistent results.
• Recipe adherence: Follow recipes and procedures to maintain quality and standards.
• Baking equipment use: Proficiency in operating ovens, mixers, proofing cabinets, and other bakery equipment.

Organizational and Time Management Skills

• Prioritization: Plan and execute tasks to meet deadlines, especially during busy periods.
• Multitasking: Handle multiple baking processes simultaneously.
• Inventory management: Monitor ingredient levels and assist in restocking when needed.

Creativity and Innovation

• Artistic presentation: Ensure that baked goods are visually appealing and attractively displayed.
• Adaptability: Innovate or modify recipes under supervision to suit customer preferences or special requests.

Knowledge of Food Safety and Hygiene

• HACCP principles: Understand and implement Hazard Analysis and Critical Control Points.
• Sanitation: Maintain a clean and organized workstation, tools, and equipment.
• Allergen awareness: Be knowledgeable about common food allergens and cross-contamination prevention.

Attention to Detail

• Precision: Ensure uniformity in shaping, decorating, and finishing baked goods.
• Quality control: Monitor the consistency, taste, and appearance of products.
• Temperature control: Manage dough proofing and baking times accurately.

Team Collaboration

• Supportive role: Assist senior chefs and bakers with preparation and finishing tasks.
• Coordination: Work seamlessly with kitchen staff to ensure smooth operations.
• Communication: Inform the team of progress or any issues during production.