EOE/AA/Disabled/Veterans
What are we looking for
A Commis 3 serving Hilton brands works on behalf of our Guests and alongside other Team Members. To successfully fill this role you must demonstrate the following:
Strong customer-service focus with attention to Guest and Member experience
Flexibility and ability to work in a fast-paced environment
Previous experience as a Commis Chef across different kitchen sections
Completion of a basic food hygiene course
Passion for food cooking and the culinary arts
Completion of an accredited commercial cookery course or apprenticeship
NVQ Level 1 in Professional Cookery (or equivalent)
It would be advantageous in this position if you have:
NVQ Level 2 in Professional Cookery (or equivalent)
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 itsglobal 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!
As a Commis 3 you are responsible for preparing cooking and presenting high-quality dishes across different kitchen sections to deliver an excellent Guest and Member experience. You will also be required to prepare all mise-en-place and consistently contribute to departmental targets.
What will I be doing
Ensure consistent high-quality food production in line with the standards expected by Hilton.
Prepare cook and present dishes within company guidelines across various kitchen sections.
Perform all tasks in a timely and efficient manner to support smooth kitchen operations.
Contribute to kitchen revenue through effective food cost control.
Keep all working areas clean tidy and well-organized ensuring no cross-contamination at all times.
Prepare all mise-en-place for relevant menus and kitchen sections as assigned.
Provide support to the kitchen and assist other departments wherever necessary.
Report any maintenance hygiene or hazard issues promptly to the appropriate department.
Comply with hotel security fire regulations and all health & safety and food safety legislation.
Meet all required health hygiene sanitation and environmental standards at all times.
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