Halekulani
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Culinary - HWAK - Commis de Cuisine 2
role at
Halekulani . As an integral part of a team, the Commis de Cuisine 2 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 for House Without a Key in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment.
Essential Functions
Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards. Use equipment correctly and maintain at a high standard of cleanliness and sanitation.
Use equipment only as intended. Maintain positive coworker relations. Be familiar with all hotel services/features and local attractions to respond to guest inquiries accurately.
Help resolve guest complaints to ensure guest satisfaction. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Abide by state sanitation/health regulations and hotel requirements.
Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to job performance.
Complete opening duties and set up workstation with required mise en place, tools, equipment, and supplies. Inspect tools and equipment for cleanliness and working condition. Check production schedule and be ready on time for service.
Start prep work for items needed for service. Inform the Sous Chef or Chef of any shortages. Assist operations 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, assist the supervisor with cooking and presentation. Transport and return items to appropriate storage and support cleanup processes as needed by directing Stewards for efficiency.
Breakdown workstation and complete closing duties: return all food items to proper storage, rotate and label items, restock depleted items, and ensure clean prep areas and storage spaces.
Review status of work and follow-up actions with the Commis 3, Sous Chef, or Chef before leaving. Assist with mise en place and production for the next shift; adhere to safety and health requirements.
Perform all other duties as required or assigned.
Supervisory Requirements Reports To: Supervisor (Commis 3, Chef de Partie, Sous Chef, Chef de Cuisine, Executive Chef). Supervises: None.
Education/Experience
Minimum 2 years' experience. High school diploma or equivalent vocational training certificate; prior restaurant service and guest relations experience preferred.
Licenses/Certifications
ServSafe certification
Culinary certification
Knowledge, Skills, & Abilities
Familiarity with all hotel services/features to respond to guest inquiries accurately. Highly organized, detail-oriented, able to multitask.
Ability to maintain positive coworker relations. Ability to adapt/condense recipes. Read and follow recipes accurately.
Physical Demands The physical demands and work environment 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 50 pounds.
Ability to endure various physical movements throughout the work areas. Ability to reach up to 7 feet. Stand for extended periods.
Work Environment House Without a Key kitchen. Indoor, air-conditioned. Indoor/Outdoor, non-air conditioned areas. Exposure to variable temperature conditions, noise levels, dust, chemicals, fumes, mites, and/or odor hazards.
Seniority level
Entry level
Employment type
Full-time
Job function
Other
Industries
Restaurants
Note: Referrals increase your chances of interviewing at Halekulani.
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Culinary - HWAK - Commis de Cuisine 2
role at
Halekulani . As an integral part of a team, the Commis de Cuisine 2 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 for House Without a Key in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment.
Essential Functions
Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards. Use equipment correctly and maintain at a high standard of cleanliness and sanitation.
Use equipment only as intended. Maintain positive coworker relations. Be familiar with all hotel services/features and local attractions to respond to guest inquiries accurately.
Help resolve guest complaints to ensure guest satisfaction. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Abide by state sanitation/health regulations and hotel requirements.
Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to job performance.
Complete opening duties and set up workstation with required mise en place, tools, equipment, and supplies. Inspect tools and equipment for cleanliness and working condition. Check production schedule and be ready on time for service.
Start prep work for items needed for service. Inform the Sous Chef or Chef of any shortages. Assist operations 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, assist the supervisor with cooking and presentation. Transport and return items to appropriate storage and support cleanup processes as needed by directing Stewards for efficiency.
Breakdown workstation and complete closing duties: return all food items to proper storage, rotate and label items, restock depleted items, and ensure clean prep areas and storage spaces.
Review status of work and follow-up actions with the Commis 3, Sous Chef, or Chef before leaving. Assist with mise en place and production for the next shift; adhere to safety and health requirements.
Perform all other duties as required or assigned.
Supervisory Requirements Reports To: Supervisor (Commis 3, Chef de Partie, Sous Chef, Chef de Cuisine, Executive Chef). Supervises: None.
Education/Experience
Minimum 2 years' experience. High school diploma or equivalent vocational training certificate; prior restaurant service and guest relations experience preferred.
Licenses/Certifications
ServSafe certification
Culinary certification
Knowledge, Skills, & Abilities
Familiarity with all hotel services/features to respond to guest inquiries accurately. Highly organized, detail-oriented, able to multitask.
Ability to maintain positive coworker relations. Ability to adapt/condense recipes. Read and follow recipes accurately.
Physical Demands The physical demands and work environment 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 50 pounds.
Ability to endure various physical movements throughout the work areas. Ability to reach up to 7 feet. Stand for extended periods.
Work Environment House Without a Key kitchen. Indoor, air-conditioned. Indoor/Outdoor, non-air conditioned areas. Exposure to variable temperature conditions, noise levels, dust, chemicals, fumes, mites, and/or odor hazards.
Seniority level
Entry level
Employment type
Full-time
Job function
Other
Industries
Restaurants
Note: Referrals increase your chances of interviewing at Halekulani.
#J-18808-Ljbffr