Commis Chef – Hotel Kitchen Position

About the role

Join the DoubleTree by Hilton Resort & Spa Marjan Island team as a Commis Chef, where you will help deliver high‑quality dishes and exceptional guest experiences in a vibrant hotel kitchen.

Key responsibilities

• Prepare, cook, and present high‑quality dishes in line with Hilton brand standards and approved recipes.
• Manage guest orders efficiently, execute menu items within service timelines, and maintain knowledge of menu offerings.
• Execute recipes accurately, oversee assigned stations, conduct quality checks, and inspect dishes before service.
• Prepare and organize all required mise en place, maintain stock levels, perform inventory checks, and prepare requisitions for food products and supplies.
• Support kitchen revenue objectives through effective food cost control, waste reduction, proper portioning, and efficient use of ingredients.
• Maintain a clean, sanitary, and organized kitchen environment, preventing cross‑contamination and adhering to food handling and sanitation procedures.
• Adhere to health, safety, fire, and food safety regulations, as well as hotel security and local legal requirements.
• Collaborate with the Kitchen Brigade and other departments, report maintenance, hygiene, and safety concerns, and contribute to departmental goals.

Required profile

• Previous experience as a Commis Chef, Apprentice Chef, or in a similar culinary role within hospitality.
• Completion of an accredited commercial cookery program, culinary qualification, or trade apprenticeship.
• NVQ Level 1 in Food Preparation and Cooking (NVQ Level 2 advantageous).
• 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 willingness to learn, develop new skills, and build a career in hospitality.
• Effective communication and interpersonal skills, with the ability to work collaboratively as part of a team.
• Strong multitasking, time‑management, and organizational abilities while maintaining quality and consistency.
• Commitment to high standards of food quality, hygiene, safety, and operational excellence.

Required skills

• Food preparation and cooking
• Recipe execution
• Mise en place organization
• Inventory management
• Food cost control
• Quality inspection