Commis

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, 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.

You are responsible for preparing and baking high-quality bakery products while maintaining Hilton brand standards for quality, hygiene, food safety, and guest satisfaction. The role supports the bakery team in daily production and ensures all products are prepared consistently and efficiently under the guidance of bakery chef.

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:

• Diploma or Certificate in Culinary Arts or Bakery & Pastry preferred.
• Minimum 3 years of bakery experience or 1 year as Commis 1 in a 4- or 5-star hotel or quality bakery.
• Good knowledge of bread making, laminated doughs, pastries, and bakery production.
• Knowledge of HACCP and food safety practices.
• Basic English communication skills.
• Ability to work under pressure and as part of a team.

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

Key Responsibilities

• Prepare breads, rolls, croissants, Danish pastries, muffins, cakes, and other bakery items according to standard recipes.
• Mix, knead, proof, bake, cool, and finish bakery products to Hilton quality standards.
• Ensure all mise en place is completed before each shift.
• Follow production schedules and meet daily operational requirements.
• Maintain consistency in taste, appearance, and portion control.
• Assist Chef de Partie and Junior Sous Chef with new recipes and menu development.
• Maintain cleanliness and organization of the bakery section at all times.
• Operate bakery equipment safely and report any faults immediately.
• Follow HACCP, food safety, hygiene, and sanitation procedures.
• Monitor stock levels and report shortages or wastage.
• Minimize food waste and support food cost control initiatives.
• Assist with banquet, buffet, room service, and special event production when required.
• Perform additional duties as requested by the Pastry Chef or Sous Chef.
• To assist with supply deliveries.
• To maintain a high guest service focus by approaching your job with the guests always in mind and being proactive in a timely manner towards their needs and requests.
• To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.

People

• Utilizes an “open door” policy to identify and address team member problems or concerns

• Fosters team member commitment to providing excellent service, participating in daily briefing meetings and models desired service behaviors in all interactions with guest and team members

• Commit energy and focus in being / becoming a great member for the team and providing a Great place to work (Heart of Hilton / Heart of House / Travel with Purpose) that allows team members to Thrive

• Communicates on a regular basis with departments, provides them with required formal reports and builds a cordial relationship directed towards a mutually beneficial on-going association

Skills & Competencies

• Strong baking and pastry techniques.
• Attention to detail.
• Time management.
• Teamwork and communication.
• Positive attitude and willingness to learn.
• Ability to maintain Hilton quality and presentation standards.
• Flexibility to work shifts, weekends, and public holidays.