Assists in the preparation and production of quality food items for the hotel’s restaurants, banquets, and staff dining.

Essential Functions:

Food Preparation & Cooking

-          Follow standardized recipes, portion sizes, and presentation guidelines.

-          Prepare mise-en-place for service and maintain readiness throughout operations.

-          Maintain full knowledge of the menu, including ingredients, allergens, and preparation techniques.

-          Prepare and cook menu items for your assigned section with minimal supervision.

-          Support banquet production, outlet service, and special events as required.

-          Ensure all dishes meet the quality, taste, and presentation standards.

-          Guiding assistant cook when needed.

Kitchen Operations

-          Maintain a clean, organized, and efficiently stocked workstation

-          Ensure the correct handling, storage, and labeling of food products.

-          Practice safe use of kitchen equipment and report any malfunctions.

-          Help monitor and minimize waste by following portion controls.

Quality & Standards Compliance

-          Comply with food hygiene, safety guidelines, and HACCP standards at all times.

-          Maintain a systematic labeling and rotation system (FIFO – First In, First Out).

-          Coordinate with departments to ensure timely delivery of requested items.

Collaboration & Teamwork

-          Work Closely with Chef de Partie and cooperatively with the culinary team to achieve service goals.

-          Demonstrate initiative and readiness to support to foster a positive working environment

-           Communicate effectively with Team members

Learning & Development

-          Participate in on-the-job training to develop culinary skills.

-          Take part in training sessions, tastings, and programs offered by the hotel.

-          Accept constructive feedback and apply it to improve performance.

-          Show initiative by contributing ideas to improve efficiency, quality, or presentation.

EDUCATION

Higher School Certificate or equivalent preferred. Specialized training required

EXPERIENCE

Culinary diploma or relevant certification from a recognized institution.

Minimum 2–3 years of experience in a professional kitchen hotel or mid-scale luxury experience.

Knowledge of HACCP, food safety standards, and basic kitchen management practices

What will it be like to work for Hilton?

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!