Commis I

Hilton; Gurugram District; On-site; INR 600,000 - 900,000; Full time

Job summary

Hilton in Gurugram seeks an enthusiastic supervisor to uphold guest service standards and coordinate kitchen operations, ensuring food quality and consistency across service periods.

You will lead chefs, monitor safety protocols, manage daily tasks, and collaborate with front- and back-of-house teams to deliver outstanding hospitality experiences for guests.

Responsibilities

• Provide high levels of customer service and guest satisfaction.
• Supervise kitchen staff and maintain food quality and presentation.
• Ensure compliance with Food Safety and Hygiene policies.
• Monitor cleanliness and equipment maintenance daily.
• Support colleagues and promote teamwork to achieve department goals.
• Follow hotel policies, security, fire, and safety procedures.

Job description

Job Description

• To maintain a high customer service focus by approaching your job with the customers always in mind.
• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
• To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
• To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals. To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.
• To ensure that all Food Safety Management Program polices and guidelines are followed and implemented. To assess and monitor cleanliness on a daily basis, ensuring that all equipment remains clean and in good working order.
• To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.
• To liaise closely with the Sous Chef/Junior Sous Chef, ensuring food quality and preparation techniques are of the highest standard.
• To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.
• Food Safety and Hygiene: To follow all Food safety Management Program polices and guidelines.
• To follow Doubletree by Hilton Fire & Safety procedures.
• Ensuring all Hotel policies and procedures are correctly observed and followed.
• Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service.
• To be flexible and undertake any other duties and responsibilities as assigned by the management to meet business demand and guest service need from time to time.
• Perform duties common to other supervisory level positions if necessary.

SECTION2: GENERAL

• Participate in any training or development programs.
• Participate in all staff briefings and meetings as required.
• Actively participate in Employee Engagement, Guest Satisfaction and other special projects to improve standards.
• Assist in any inventory/stock taking as & when required.
• Provide a friendly, courteous and professional service at all times.
• Project a positive and motivated attitude.
• Handle guest or other employee inquiries in a courteous and efficient manner.
• Report all guest complaints or problems to immediate superior.
• Make recommendations to immediate superior for any areas that could improve the work environment or improve guest satisfaction.
• Be aware of all hotel activities/promotions/facilities and help to promote them.
• Be aware of the hotels security, fire and safety regulations and procedures.
• Maintain a clean and tidy working area at all times.
• Develop healthy & congenial working relationships with staff in the department and in other departments.
• Relieve any colleagues during meal breaks or absences.
• Maintain good personal hygiene, professionally well-groomed with name badge.
• Report for duty punctually at all times or personally notify supervisor if unable to do so.
• Give equal importance to heart of house areas as for front of house areas.
• Make sure you understand and adhere to the hotels Operations Manuals/Policies and employee handbook.
• Do not take any actions, which are detrimental to the hotel operations, management, owning company or against applicable laws.
• To ensure confidentiality of all information regarding guests/staff/hotel operations is not disclosed to unauthorized persons at any time.
• To be flexible and undertake any other reasonable duties and responsibilities as assigned, including re-deployment to alternative departments/areas if required, to meet business demands and guest service needs.
• Assist in building of an efficient team of junior employees by taking an active interest in their welfare, safety and development.
• Check daily performance of all staff according to departmental operations manual standards and take corrective training where guided or required.
• Help staff ‘Hands On’ at all times.