Commis I: Culinary Prep, Plating & Kitchen Ops

Hilton; Dubai; On-site; AED 90,000 - 180,000; Full time

Benefits offered by this job

Incredible travel perks - 110 nights

Paid parental leave

Crisis concierge

Mental health resources

Benefits vary by location

Job summary

Hilton is seeking a skilled culinary professional to prepare menu items to designated recipes and standards in a fast-paced kitchen in Dubai. You will manage guest orders, oversee stations, and ensure quality and presentation on every plate.

The role requires strong knowledge of menu offerings, adherence to health and safety protocols, and the ability to maintain clean, organized workspaces while supporting inventory and regulatory compliance.

Qualifications

• Diploma of Culinary is preferred

Responsibilities

• 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

Skills

Food preparation

Quality control

Inventory management

Sanitation

Education

Diploma of Culinary

Job description

Hilton is seeking a skilled culinary professional to prepare menu items to designated recipes and standards in a fast-paced kitchen in Dubai. You will manage guest orders, oversee stations, and ensure quality and presentation on every plate.

The role requires strong knowledge of menu offerings, adherence to health and safety protocols, and the ability to maintain clean, organized workspaces while supporting inventory and regulatory compliance.