Halekulani
Join to apply for the
Culinary - Banquets - 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 in Banquet Kitchen 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/standards. Correct maintenance and use of equipment. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Maintain positive co-worker 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 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 the 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, assist supervisor to cook well and present nicely. Transport empty, dirty pots and pans to the pot wash station. Direct and assist Stewards to make cleanup more efficient. Breakdown workstation and complete closing duties. Rotate all returned products. Wrap, cover, label, and date all items being put away. Straighten up and organize all storage areas. Clean prep areas, reach-ins/walk-ins, and shelves. Return all unused and clean utensils/equipment to designated locations. Restock items that were depleted during the shift. Verify refrigeration temperatures. Review status of work and follow-up actions required with the Commis 3 or Sous Chef or Chef before leaving. Help the operation with mise en place and production and the service time cooking. Prepare listings for mise en place for the next day and for the day’s big mise en place. Maintain safety and health standards at all times. 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, and able to multi-task Ability to maintain positive coworker relations Ability to expand/condense recipes. Comprehend and follow recipes Physical Demands
The physical demands and work environment characteristics are those that must be met to perform the essential functions. Reasonable accommodations may be made for individuals with disabilities. Ability to exert physical effort to transport up to 50 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
Banquets Kitchen Indoor, air conditioned Indoor/Outdoor, non-air conditioned 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
#J-18808-Ljbffr
Culinary - Banquets - 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 in Banquet Kitchen 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/standards. Correct maintenance and use of equipment. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Maintain positive co-worker 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 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 the 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, assist supervisor to cook well and present nicely. Transport empty, dirty pots and pans to the pot wash station. Direct and assist Stewards to make cleanup more efficient. Breakdown workstation and complete closing duties. Rotate all returned products. Wrap, cover, label, and date all items being put away. Straighten up and organize all storage areas. Clean prep areas, reach-ins/walk-ins, and shelves. Return all unused and clean utensils/equipment to designated locations. Restock items that were depleted during the shift. Verify refrigeration temperatures. Review status of work and follow-up actions required with the Commis 3 or Sous Chef or Chef before leaving. Help the operation with mise en place and production and the service time cooking. Prepare listings for mise en place for the next day and for the day’s big mise en place. Maintain safety and health standards at all times. 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, and able to multi-task Ability to maintain positive coworker relations Ability to expand/condense recipes. Comprehend and follow recipes Physical Demands
The physical demands and work environment characteristics are those that must be met to perform the essential functions. Reasonable accommodations may be made for individuals with disabilities. Ability to exert physical effort to transport up to 50 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
Banquets Kitchen Indoor, air conditioned Indoor/Outdoor, non-air conditioned 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
#J-18808-Ljbffr