Job Description
OVERVIEW OF ROLE
The Commis I is responsible for preparing and cooking high-quality food products in accordance with hotel standards, recipes and presentation guidelines.
This role supports the Chef de Partie and Sous Chef in the daily kitchen operations while maintaining consistency, hygiene, food safety and operational excellence. The Commis I contributes to delivering exceptional culinary experiences through teamwork, attention to detail and a passion for hospitality.
Responsibilities
MAIN DUTIES & RESPONSIBILITIES
The main responsibilities of the Commis are summarised below; however the list is not exhaustive.
GENERAL DUTIES
- Prepare food for guests and team members efficiently, economically and hygienically according to standard recipes and procedures.
- Support the Chef de Partie and Sous Chef in the smooth day-to-day operation of the kitchen.
- Assist in the preparation and presentation of high-quality food items across all meal periods.
- Ensure mise en place is prepared and stocked appropriately for service.
- Follow recipes, portion control and plating guides accurately and consistently.
- Maintain consistency in taste, quality and presentation standards.
- Assist with banquet, event and off-site catering operations when required.
- Monitor freshness and quality of ingredients and ensure proper stock rotation.
- Support inventory checks and minimize food wastage through proper handling and storage.
- Ensure timely preparation and replenishment during service periods.
- Learn and adapt to menu updates, seasonal offerings and operational changes.
- Respond positively and professionally to feedback from supervisors and guests where appropriate.
Food Quality & Guest Experience
- Ensure consistency in pastry quality, taste and presentation at all times.
- Monitor pastry production and product quality to ensure proper utilisation and minimal wastage.
- Check that pastry items prepared by team members meet required standards and make necessary adjustments where needed.
- Ensure all pastry and dessert items are prepared and delivered in a timely manner.
- Respond professionally and efficiently to guest requests and dietary requirements.
- Maintain a positive and professional attitude towards guests and team members at all times.
TEAMWORK & COMMUNICATION
- Maintain a professional and positive attitude towards team members and supervisors.
- Work collaboratively with all culinary and stewarding team members to ensure smooth kitchen operations.
- Attend and actively participate in training sessions, briefings and departmental meetings.
- Demonstrate willingness to learn and continuously improve culinary knowledge and technical skills.
- Support colleagues during busy operations and service periods.
- Promote teamwork and professionalism to achieve departmental goals and operational excellence.
HYGIENE, SAFETY & COMPLIANCE
- Maintain cleanliness and organization of kitchen workstations, storage areas and equipment.
- Adhere strictly to HACCP, FSMS and food hygiene standards at all times.
- Ensure proper sanitation procedures are followed for all kitchen equipment and utensils.
- Use kitchen equipment, tools and machinery safely and appropriately.
- Report maintenance issues, hazards or equipment malfunctions promptly.
- Maintain excellent personal hygiene and grooming standards.
- Follow all workplace health, safety and fire regulations.
Guest Experience & Quality
- Support the delivery of exceptional culinary experiences for guests.
- Ensure all food items meet NoMad's luxury lifestyle standards and presentation expectations.
- Demonstrate attention to detail and pride in food preparation and presentation.
- Maintain consistency and efficiency to support overall guest satisfaction.
COMPLIANCE & SAFETY
- Ensure adherence to health, safety, fire and hygiene standards.
- Ensure all team members are trained and compliant with safety procedures.
- Maintain a safe and secure environment for guests and team members.
- Ensure all company policies and procedures are followed consistently.
Expectations
The Commis is expected to:
- Demonstrate passion and enthusiasm for culinary operations.
- Maintain high standards of cleanliness, food quality and consistency.
- Be organized, disciplined and efficient in a fast-paced kitchen environment.
- Show initiative and willingness to continuously develop culinary skills.
- Uphold professionalism and teamwork at all times.
- Represent NoMad positively through attitude, grooming and work ethic.
Qualifications
QUALIFICATIONS
- Minimum 1–2 years of kitchen experience in a hotel or restaurant environment.
- Culinary certification or relevant hospitality education preferred.
- Basic knowledge of food preparation, cooking techniques and kitchen operations.
- Knowledge of HACCP and food hygiene practices preferred.
- Ability to work in a fast-paced and high-pressure environment.
- Strong teamwork and communication skills.
- Positive attitude with willingness to learn and grow.
- Flexible to work shifts, weekends and public holidays.
- Basic English communication skills preferred.
About Us
Join an Award-Winning Workplace Culture
At Hilton, we don't just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we've welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.
Our award-winning culture has earned us repeated recognition on the World's Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands , and a company-wide commitment to providing the best stay for every guest, we're setting new standards for the future of travel.
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