Who are we As part of the Hilton Worldwide brand we want to be the first choice for guests and team members alike. By joining the Hilton brand you will gain unparalleled access to an array of rich experiences, knowledge and opportunities that will prove valuable to your personal and professional growth. The DoubleTree by Hilton Bristol City Centre is one of the leading 4* city centre hotels 206 bedrooms and 12 conference rooms. Role Responsibilities You’ll support the Head Chef in ensuring the efficient and effective running of the Kitchen. As a Commis Chef you will assist in preparing food in a timely manner, helping guests to have memorable experiences whenever and wherever they dine. You will take pride in your work and always follow the specifications set by the Head Chef and Sous Chefs. To ensure all food is prepared, presented and served to a high standard and in keeping with specifications. To ensure that your section is ran efficiently, whilst ensuring that you maintain a high standard of cleanliness throughout the kitchen operation. To ensure ordering is accurate and all fridges, freezers and all food storage is stock rotated. To follow the specs set out by the Head Chef to ensure consistency in what you do every day. To support the Head Chef in implementing and developing all new menus. To ensure that you are correctly dressed and adhere to high personal hygiene standards. To comply with all regulations as stated in the normal operating procedures. Ensure all maintenance issues are reported immediately following the correct procedure. When undertaking purchasing for the department that it is within the company guidelines. To participate in the monthly, stocktake and action any discrepancies immediately. To undertake all budgetary controls to achieve budgeted gross profit. Consideration given to stock control and rotation, purchasing, price and portion control, and wastage. To abide by all Company and legal Food Safety Standards. Key Requirements Be Flexible – enjoy working different shift patterns and seeing the operation on different days of the week including the weekends. Be standards and detail driven to meet the menu specifications Be aware of hygiene and cleanliness standards and assist in meeting these. Be a team player- interact and communicate with the kitchen and restaurant team and sometimes guests if you are front of house. Benefits Competitive salary Excellent on-going support, training and development 28 days holiday including Bank Holidays per annum Stakeholder Pension entitlement Discounted hotel room rates for you, your friends and family On-going incentives and rewards Meals on duty