Commis II

What will I be doing?

As a Commis II, you will be responsible for upholding the highest quality standards for the food and beverage operations inside of our restaurants, bars, banquets, in-hotel cafes, and to fulfill room service requests. You will work with your Team Members to deliver a high quality service experience that exceeds customer expectations through the following tasks:

• Assist in the preparation and presentation of food in accordance with Hilton’s quality standards.
• Complete daily mise en place preparations accurately and efficiently.
• Carry out tasks assigned by the Chef de Partie, Demi Chef de Partie, and Sous Chef in a timely and professional manner.
• Follow standardized recipes, portion control, and presentation guidelines.
• Support kitchen operations by working efficiently and maintaining a smooth service during busy periods.
• Contribute to food cost control and minimize food waste.
• Follow stock rotation (FIFO) procedures and ensure all food products are stored correctly.
• Maintain clean, organized, and hygienic work areas at all times.
• Prevent cross-contamination and comply with food safety standards.
• Use kitchen equipment correctly and report any maintenance issues to supervisors.
• Support restaurant, banquet, room service, and other kitchen operations whenever required.
• Ensure full compliance with HACCP, food safety, hygiene, and Health & Safety regulations.
• Contribute to maintaining the highest quality standards while delivering exceptional guest satisfaction.
• Support teamwork and contribute to the efficient operation of the kitchen.

Who are we looking for?

A Commis II 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:

• Minimum of 2 years’ experience as a Commis I, Commis II, or in a similar kitchen role.
• Relevant culinary education or an equivalent professional qualification.
• Basic Food Hygiene Certificate.
• Knowledge of basic cooking techniques and kitchen equipment.
• Sound knowledge of HACCP and food safety practices.
• A positive and professional attitude.
• Strong communication and teamwork skills.
• A quality-driven, disciplined approach with excellent attention to detail.
• A willingness to learn and a commitment to continuous professional development.
• https://efet.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1009/jobs/preview/213492