Commis Chef -DoubleTree by Hilton Resort & Spa Marjan Island

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! A Commis Chef is responsible for preparing and presenting high-quality dishes to deliver an excellent Guest and Member experience while consistently contributing to departmental targets

What It Takes to Make the Stay 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. The following capabilities and qualifications would be advantageous: Previous experience as a Commis Chef, Apprentice Chef, or in a similar culinary role within a hospitality environment. Completion of an accredited commercial cookery program, culinary qualification, or trade apprenticeship. NVQ Level 1 in Food Preparation and Cooking or a related culinary qualification; NVQ Level 2 would be an added advantage. 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 strong willingness to learn, develop new skills, and build a successful career within the culinary and hospitality industry. Effective communication and interpersonal skills, with the ability to work collaboratively as part of a team and follow instructions accurately.   Strong multitasking, time management, and organizational skills with the ability to maintain quality and consistency while managing multiple priorities. Commitment to maintaining high standards of food quality, hygiene, safety, and operational excellence.

Prepare and present high-quality dishes to deliver an excellent guest and member experience while consistently contributing to departmental targets.