Halekulani
Overview
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Culinary - Orchids - 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 Orchids Kitchen 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, and 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 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 supervisors to cook well and present dishes 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; return all food items to proper storage areas; rotate, wrap, label, and date all items being put away; restock depleted items; verify refrigeration temperatures as required. Review status of work and follow-up actions with the Commis 3 or Sous Chef or Chef before leaving; assist with mise en place and production and service timing for the next shift. Perform all other duties as may be required or assigned. Qualifications
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; highly organized, detail-oriented, able to multi-task; maintain positive coworker relations; ability to expand/condense recipes; comprehend and follow recipes. Physical Demands: Ability to exert physical effort to transport up to 50 pounds; ability to endure various physical movements; reach up to 7 feet; maintain a stationary position for up to 8 hours. Work Environment: Orchids and Main Kitchen Indoor; indoor/outdoor exposure to variable temperatures, noise levels, dust, chemicals, fumes, mites, and/or odor hazards. Seniority level
Entry level Employment type
Full-time
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Join to apply for the
Culinary - Orchids - 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 Orchids Kitchen 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, and 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 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 supervisors to cook well and present dishes 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; return all food items to proper storage areas; rotate, wrap, label, and date all items being put away; restock depleted items; verify refrigeration temperatures as required. Review status of work and follow-up actions with the Commis 3 or Sous Chef or Chef before leaving; assist with mise en place and production and service timing for the next shift. Perform all other duties as may be required or assigned. Qualifications
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; highly organized, detail-oriented, able to multi-task; maintain positive coworker relations; ability to expand/condense recipes; comprehend and follow recipes. Physical Demands: Ability to exert physical effort to transport up to 50 pounds; ability to endure various physical movements; reach up to 7 feet; maintain a stationary position for up to 8 hours. Work Environment: Orchids and Main Kitchen Indoor; indoor/outdoor exposure to variable temperatures, noise levels, dust, chemicals, fumes, mites, and/or odor hazards. Seniority level
Entry level Employment type
Full-time
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