Halekulani
Overview
As an integral part of a team, the Commis de Cuisine 1 is responsible for continuously looking for ways to improve each guest's experience from providing exceptional guest service to helping the operations in the preparation of the food in House Without A Key in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment. Responsibilities
Maintain complete knowledge of and comply with All departmental policies/service procedures/standards. Correct maintenance and use of equipment. Use equipment only as intended. Maintain positive coworker relations. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Help resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Meet with Sous Chef or the Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. Complete opening duties: set up workstation with required mise en place, tools, equipment, and supplies; establish priority to do the mise en place; inspect the cleanliness and working condition of all tools, equipment, and supplies; check production schedule and be ready on time for service; start prep work on items needed for service; inform the Sous Chef or the Chef of any shortages before the item runs out. Assist the operations as required to ensure optimum service to guests. Maintain proper storage procedures as specified by Health Department and hotel requirements. Minimize waste and maintain controls to attain forecasted food cost. Inform the Sous Chef or Chef of any excess items that can be utilized. Ensure worktables are disinfected and sanitized before use. During service time, assist the supervisor to cook and present dishes nicely. Transport empty, dirty pots and pans to the pot wash station. Direct and assist Stewards to make clean-up more efficient. Breakdown workstation and complete closing duties: return all food items to proper storage areas; rotate, wrap, label, and date all items being put away; tidy and organize storage areas; clean prep areas, reach-ins/walk-ins, and shelves; return unused and clean utensils/equipment to designated locations; restock items depleted during the shift. Verify temperature of refrigeration and position; review status of work and follow-up actions with the Sous Chef or Chef before leaving. Assist with ordering for the position and assist the sous chef or chef with various orders; order products in the Adacco system. Help with mise en place and production for service time; participate in theme organization with the Commis 1, 2, and 3 as needed. All other duties as may be required or assigned. Write the mise en place listing for the next day for your position and the big mise en place for the upcoming day. Adhere to safety and health standards at all times. Supervisory Requirements
Reports To: Supervisors (Commis 2, Commis 3, Chef de Partie, Sous chef, Chef, Executive Chef) Supervises: None Education/Experience
Minimum 1 year of experience High school diploma or equivalent vocational training certificate; prior restaurant service and guest relations experience preferred. Licenses/Certifications
Servsafe certification Food handling certificate Knowledge, Skills & Abilities
Familiarity with all hotel services/features to respond to guest inquiries accurately. Highly organized, detail-oriented, and able to multi-task. Ability to maintain positive guest relations. Ability to expand/condense recipes; comprehend and follow recipes. Physical Demands
The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to exert physical effort to transport up to 55 pounds. Ability to endure various physical movements throughout the work areas. Ability to reach 7 feet. Maintain a stationary position for up to 8 hours during the shift. Work Environment
House Without A Key Kitchen Indoor, air conditioned office Indoor/Outdoor, non-air conditioned Exposure to variable temperature conditions. Exposure to variable noise levels. Exposure to dust, chemicals, fumes, mites, and/or odor hazards Seniority level
Entry level Employment type
Full-time Job function
Other Industries
Restaurants
#J-18808-Ljbffr
As an integral part of a team, the Commis de Cuisine 1 is responsible for continuously looking for ways to improve each guest's experience from providing exceptional guest service to helping the operations in the preparation of the food in House Without A Key in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment. Responsibilities
Maintain complete knowledge of and comply with All departmental policies/service procedures/standards. Correct maintenance and use of equipment. Use equipment only as intended. Maintain positive coworker relations. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Help resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Meet with Sous Chef or the Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. Complete opening duties: set up workstation with required mise en place, tools, equipment, and supplies; establish priority to do the mise en place; inspect the cleanliness and working condition of all tools, equipment, and supplies; check production schedule and be ready on time for service; start prep work on items needed for service; inform the Sous Chef or the Chef of any shortages before the item runs out. Assist the operations as required to ensure optimum service to guests. Maintain proper storage procedures as specified by Health Department and hotel requirements. Minimize waste and maintain controls to attain forecasted food cost. Inform the Sous Chef or Chef of any excess items that can be utilized. Ensure worktables are disinfected and sanitized before use. During service time, assist the supervisor to cook and present dishes nicely. Transport empty, dirty pots and pans to the pot wash station. Direct and assist Stewards to make clean-up more efficient. Breakdown workstation and complete closing duties: return all food items to proper storage areas; rotate, wrap, label, and date all items being put away; tidy and organize storage areas; clean prep areas, reach-ins/walk-ins, and shelves; return unused and clean utensils/equipment to designated locations; restock items depleted during the shift. Verify temperature of refrigeration and position; review status of work and follow-up actions with the Sous Chef or Chef before leaving. Assist with ordering for the position and assist the sous chef or chef with various orders; order products in the Adacco system. Help with mise en place and production for service time; participate in theme organization with the Commis 1, 2, and 3 as needed. All other duties as may be required or assigned. Write the mise en place listing for the next day for your position and the big mise en place for the upcoming day. Adhere to safety and health standards at all times. Supervisory Requirements
Reports To: Supervisors (Commis 2, Commis 3, Chef de Partie, Sous chef, Chef, Executive Chef) Supervises: None Education/Experience
Minimum 1 year of experience High school diploma or equivalent vocational training certificate; prior restaurant service and guest relations experience preferred. Licenses/Certifications
Servsafe certification Food handling certificate Knowledge, Skills & Abilities
Familiarity with all hotel services/features to respond to guest inquiries accurately. Highly organized, detail-oriented, and able to multi-task. Ability to maintain positive guest relations. Ability to expand/condense recipes; comprehend and follow recipes. Physical Demands
The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to exert physical effort to transport up to 55 pounds. Ability to endure various physical movements throughout the work areas. Ability to reach 7 feet. Maintain a stationary position for up to 8 hours during the shift. Work Environment
House Without A Key Kitchen Indoor, air conditioned office Indoor/Outdoor, non-air conditioned Exposure to variable temperature conditions. Exposure to variable noise levels. Exposure to dust, chemicals, fumes, mites, and/or odor hazards Seniority level
Entry level Employment type
Full-time Job function
Other Industries
Restaurants
#J-18808-Ljbffr