Commis III - Main Kitchen

Job description

Exceptional Hospitality Starts with You Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You will assist in food preparation and cooking under the supervision of senior chefs. As a Commis III , you’re not just preparing great tasting food items – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities

Here’s what you’ll do during a typical day

• Prepare high-quality dishes: Prepare menu items according to designated recipes and quality standards Delight our guests: Manage guest orders efficiently while ensuring a positive dining experience
• Execute complex recipes: Maintain a strong knowledge of menu offerings, handle complex recipes, and oversee stations, execution, quality control, and inventory checks
• Inspect and finalize plates: Inspect all preparations and dishes ahead of serving to ensure they meet quality and presentation standards
• Maintain a clean and organized workspace: Keep food service stations stocked and sanitary while following proper food handling, storage, and safety protocols
• Manage inventory needs: Prepare requisitions for supplies and food items as needed Comply with regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

Qualifications

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: A passion for spreading the light and warmth of Hospitality . Acting with Integrity and always doing the right thing. Inspiring others through Leadership . A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now , bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications: Minimum 1 year of experience as a Cook or Trainee in a 5-star hotel or high-standard restaurant. Basic knowledge of Western or Chinese cuisine. Ability to remain calm and problem-solve under pressure. Comfortable working in hot, humid, and noisy kitchen environments. Strong teamwork and communication skills. Willingness to learn and follow kitchen procedures and hygiene standards.