What will I be doing?

As the Commis II, you will be responsible for performing the following tasks to the highest standards:

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
• Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times.
• Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel’s operation.
• Use all equipment, tools and machines appropriately.
• Work on off-site events when tasked.
• Complete tasks and jobs outside of the kitchen when requested.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Effectively respond to every guests’ feedback.
• Learn and adapt to changes.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Attend and actively participate in all training sessions.
• Check that the quality of food prepared by team members meet the required standards and make necessary adjustments.
• Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.
• Carry out duties and responsibilities in an efficient and productive manner.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

What 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:

• Junior Middle School graduate or above.
• Minimum of 1 year as Cook or Trainee in a 5-star category hotel or individual restaurant with high standards.
• Possess a valid health certificate.
• Good knowledge of Western or Chinese cuisine.
• Able to work with and consume all products and ingredients.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stressful situations, remain calm under pressure and able to solve problems.
• Able to work in a moist, hot and sometimes loud environment.
• Technical education in hospitality or culinary school preferred.
• Knowledge in HACCP preferred.
• Good command in English, both verbal and written to meet business needs, preferred.