Commis II – Hot Kitchen

About the role

The Commis II in the Hot Kitchen supports the culinary team by preparing and presenting high-quality dishes, ensuring excellent guest experiences and contributing to departmental targets.

Key responsibilities

• Produce consistent, high-quality food in line with Hilton standards.
• Complete tasks promptly and efficiently.
• Control food costs to support kitchen revenue.
• Assist the kitchen brigade and prepare all mise-en-place for relevant menus.
• Prepare and present dishes according to company guidelines.
• Maintain clean, tidy work areas and prevent cross-contamination.
• Support other departments when needed and maintain good working relationships.
• Report maintenance, hygiene and hazard issues.
• Comply with hotel security, fire, health, safety and food-safety legislation.
• Meet health and hygiene requirements and act in an environmentally aware manner.

Required profile

• Previous experience as a Commis Chef or Apprentice Chef (NVQ Level 1).
• Positive attitude and good communication skills.
• Ability to work under pressure and follow instructions.
• Team-player with a passion to learn and succeed in a culinary career.
• Proof of completion of a basic food-hygiene course.
• Completion of an accredited commercial cookery course or trade apprenticeship.
• Experience multitasking in a rigorous standards environment.
• NVQ Level 2 is advantageous.

Required skills

• Food cost control
• Food hygiene
• Food production
• Commercial cookery