Commis Chef

Key Responsibilities:

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

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

1. NVQ Level 2.