Fresh Beginnings Start with You
Picture yourself creating the aroma of freshly baked bread and golden pastries before the sun rises. As a Demi Chef de Partie – Bakery & Viennoiserie , you play a vital role in delivering exceptional hospitality by ensuring every guest starts their day with fresh, high-quality bakery and viennoiserie products. Working behind the scenes , you combine craftsmanship, precision and passion to produce outstanding products while maintaining Hilton's standards of quality, food safety and operational excellence.
Here's what you'll do during a typical day:
- Prepare, produce and bake all bakery and viennoiserie products .
- Ensure fresh products are available for breakfast, restaurants, room service, banquets and all hotel outlets.
- Follow approved recipes, production schedules and Hilton quality standards.
- Monitor dough preparation, proofing, baking and product quality throughout the production process.
- Maintain high standards of food hygiene, sanitation and HACCP compliance.
- Minimize food waste through proper stock rotation and production planning.
- Monitor inventory levels and report replenishment needs.
- Ensure bakery equipment is operated safely and maintained in good condition.
- Maintain a clean, organized and safe working environment.
- Support the Pastry Chef with product development and continuous quality improvement.
- Train and support Commis Chefs and Apprentices when required.
- Perform any other reasonable duties assigned by the Pastry Chef or Executive Chef.
What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed and guide the qualities we look for in every Team Member: a passion for spreading the light and warmth of hospitality, acting with integrity, leading by example, working as one team, taking ownership and bringing urgency and discipline to every moment.
To succeed in this role, you should also have:
- Previous experience in Bakery & Viennoiserie, preferably in a hotel environment.
- Strong knowledge of bread-making, viennoiserie production and baking techniques.
- Good understanding of HACCP and food safety standards.
- Ability to work independently and efficiently during night shifts.
- Strong organizational skills and attention to detail.
- Ability to operate bakery equipment safely and effectively.
- Flexibility to work overnight, weekends and public holidays.
- A Bakery, Pastry or Culinary qualification is an advantage.
Special Conditions
- This position will be first assigned to the night shift, including weekends and public holidays according to operational requirements.
- This position is reserved exclusively for local candidates who are nationals of the Republic of Congo, in accordance with the hotel's recruitment policy.