Commis Chef -DoubleTree by Hilton Resort & Spa Marjan Island

Role Overview

Commis Chef at DoubleTree by Hilton Resort & Spa Marjan Island, operated by Hilton. The 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.

Role Purpose

Prepare and present high-quality dishes in line with Hilton brand standards, support efficient kitchen operations, and contribute to an exceptional dining experience for guests and members while maintaining the highest standards of food quality, hygiene, and safety.

Key Responsibilities

Food Preparation & Presentation

• Prepare, cook, and present high-quality dishes in accordance with approved recipes, Hilton brand standards, and presentation guidelines.
• Ensure consistency, quality, and guest satisfaction in all culinary outputs.
• Execute recipes accurately and maintain knowledge of menu offerings and preparation techniques.

Kitchen Operations & Service Excellence

• Manage guest orders efficiently and execute menu items within required service timelines.
• Support the Kitchen Brigade and collaborate effectively with colleagues and other departments.
• Contribute to a positive dining experience for guests and members.

Quality & Production Standards

• Oversee assigned stations and conduct quality checks on all dishes.
• Inspect dishes prior to service to ensure they meet established quality and presentation standards.
• Support food preparation activities and maintain quality consistency across all outputs.

Mise en Place & Inventory Management

• Prepare and organize all required mise en place for menu service.
• Maintain adequate stock levels and perform inventory checks.
• Prepare requisitions for food products and kitchen supplies as required.

Cost Control & Operational Efficiency

• Support kitchen revenue objectives through effective food cost control.
• Reduce waste and ensure proper portioning of all ingredients.
• Maximize efficient use of ingredients and resources.

Health, Safety & Sanitation

• Keep all food preparation and service areas clean, stocked, sanitary, and organized.
• Prevent cross-contamination and adhere to food handling, storage, and sanitation procedures.
• Adhere to hotel security procedures, fire regulations, food safety requirements, and health and hygiene standards.
• Comply with alcohol awareness policies and all applicable local regulations.
• Report maintenance, hygiene, and safety concerns promptly.

Continuous Improvement & Teamwork

• Maintain positive working relationships with all team members.
• Contribute to the achievement of departmental goals and performance targets.

Qualifications & Experience

• 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 is an added advantage.
• Certification in basic food hygiene, food safety, or an equivalent food handling program.

Skills & Competencies

• Strong passion for food, culinary arts, and delivering exceptional dining experiences.
• Effective communication and interpersonal skills with the ability to work collaboratively as part of a team.
• Ability to follow instructions accurately.
• Strong multitasking, time management, and organizational skills.
• Ability to maintain quality and consistency while managing multiple priorities.
• Commitment to maintaining high standards of food quality, hygiene, safety, and operational excellence.
• Positive attitude with strong willingness to learn and develop new skills.

Additional Information

Hilton core values include a passion for hospitality, integrity, leadership, teamwork, ownership, and a focus on the now with urgency and discipline.