Commis Chef -DoubleTree by Hilton Resort & Spa Marjan Island

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! A Commis Chef is responsible for preparing and presenting high-quality dishes to deliver an excellent Guest and Member experience while consistently contributing to departmental targets

Here's what you'll do during a typical day:

• Prepare and deliver exceptional culinary experiences: Prepare, cook, and present high-quality dishes in accordance with approved recipes, Hilton brand standards, and presentation guidelines, ensuring consistency, quality, and guest satisfaction.
• Support kitchen operations and service excellence: Manage guest orders efficiently, execute menu items within required service timelines, maintain knowledge of menu offerings and preparation techniques, and contribute to a positive dining experience for guests and members.
• Maintain food quality and production standards: Execute recipes accurately, support food preparation activities, oversee assigned stations, conduct quality checks, inspect dishes prior to service, and ensure all food items meet established quality and presentation standards.
• Manage mis-en- place and inventory requirements: Prepare and organize all required mise en place for menu service, maintain adequate stock levels, perform inventory checks, and prepare requisitions for food products and kitchen supplies as required.
• Contribute to cost control and operational efficiency: Support kitchen revenue objectives through effective food cost control, waste reduction, proper portioning, and efficient use of ingredients and resources.
• Maintain a safe, clean, and organized kitchen environment: Keep all food preparation and service areas clean, stocked, sanitary, and organized while preventing cross-contamination and adhering to food handling, storage, and sanitation procedures.
• Ensure compliance with health, safety, and regulatory standards: Adhere to hotel security procedures, fire regulations, food safety requirements, health and hygiene standards, alcohol awareness policies, and all applicable local regulations to ensure the safety and well-being of guests and team members.
• Support teamwork and continuous improvement: Provide support to the Kitchen Brigade, collaborate effectively with colleagues and other departments, maintain positive working relationships, report maintenance, hygiene, and safety concerns, and contribute to the achievement of departmental goals and performance targets.

What It Takes to Make the Stay

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

The following capabilities and qualifications would be advantageous:

• Previous experience as a Commis Chef, Apprentice Chef, or in a similar culinary role within a hospitality environment.
• Completion of an accredited commercial cookery program, culinary qualification, or trade apprenticeship.
• NVQ Level 1 in Food Preparation and Cooking or a related culinary qualification; NVQ Level 2 would be an added advantage.
• Certification in basic food hygiene, food safety, or an equivalent food handling program.
• Strong passion for food, culinary arts, and delivering exceptional dining experiences.
• Positive attitude with a strong willingness to learn, develop new skills, and build a successful career within the culinary and hospitality industry.
• Effective communication and interpersonal skills, with the ability to work collaboratively as part of a team and follow instructions accurately.
• Strong multitasking, time management, and organizational skills with the ability to maintain quality and consistency while managing multiple priorities.
• Commitment to maintaining high standards of food quality, hygiene, safety, and operational excellence.

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