Commis 3

Roles and responsibilities

As a Commis Chef, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Commis Chef will also be required to prepare all mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Ensure consistent great food production, in line with the high quality standards expected by Hilton
• Perform tasks within a timely manner
• Contribute to Kitchen revenue through effective food cost control
• Provide support to the Kitchen brigade
• Prepare and present high quality dishes within company guidelines
• Keep all working areas clean and tidy and ensure no cross contamination
• Prepare all mis-en-place for all relevant menus
• Assist other departments wherever necessary and maintain good working relationships
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Awareness departmental targets and strive to achieve them as part of the team
• Meet all health and hygiene requirements
• Be environmentally aware
  
  

What are we looking for?

A Commis Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Previous experience as a Commis Chef or Apprentice Chef
• NVQ Level 1
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Proven ability to work with a team and to follow instruction
• A passion to learn and a drive to succeed in a culinary/hospitality career
• Proof of completion in a basic food hygiene course
• A passion for food and the culinary arts
• Completion of an accredited commercial cookery course or trade apprenticeship
• Experience multi-tasking and working in an environment with rigorous standards

Desired candidate profile

• Basic cooking techniques: Understand and apply fundamental cooking methods such as boiling, grilling, frying, and baking.
• Food preparation: Assist with washing, chopping, and prepping ingredients (vegetables, meats, herbs) for chefs and senior kitchen staff.
• Knife skills: Demonstrate proper knife handling, cutting, and chopping techniques to ensure food is prepared efficiently and safely.
• Cooking equipment knowledge: Familiar with kitchen equipment such as ovens, grills, fryers, and blenders, and how to use them safely.
• Plating and presentation: Assist in presenting food according to restaurant standards and plating dishes attractively.

Sanitation and Safety Skills

• Food safety: Knowledge of food handling, storage, and sanitation standards to prevent contamination and ensure hygiene in the kitchen.
• Cleanliness: Maintain a clean and organized workstation, ensuring utensils, tools, and equipment are sanitized regularly.
• Health and safety standards: Follow safety procedures to prevent accidents and injuries while using kitchen tools or working with hot surfaces.

Organization and Time Management Skills

• Efficient multitasking: Assist with multiple kitchen tasks, such as prepping food, cleaning, and assisting chefs, during busy periods.
• Time management: Ensure that food is prepared and delivered on time, supporting the kitchen staff in maintaining efficiency.
• Workplace organization: Maintain an organized workstation and keep ingredients and tools in order for easy access during service.

Team Collaboration

• Cooperation with chefs and kitchen staff: Work closely with senior chefs, commis, and other kitchen staff to ensure smooth food production.
• Effective communication: Communicate clearly with senior kitchen staff about ingredient needs, cooking progress, or any issues.
• Support role: Help senior chefs and kitchen staff with any tasks they may need assistance with during food prep and service.

Attention to Detail

• Accuracy in preparation: Ensure that food is prepared to recipe specifications, paying attention to details like portion sizes and presentation.
• Quality control: Assist in checking the quality of ingredients and finished dishes, ensuring they meet the restaurant's standards.
• Consistency: Maintain consistency in food preparation, portioning, and cooking, as instructed by senior staff.