Halekulani
Overview
As an integral part of a culinary team, the Commis de Cuisine 3 is responsible for continuously improving guest experience through exceptional guest service and assisting with food preparation in La Mer 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.
Correct maintenance and use of equipment; use equipment only as intended.
Maintain positive coworker relations and respond accurately to guest inquiries by being familiar with all hotel services/features and local attractions.
Help resolve guest complaints to ensure guest satisfaction.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas; comply with health and hotel sanitation requirements.
Meet with Sous Chef to review assignments, anticipated business levels, changes, and information pertinent to job performance.
Complete opening duties: set up workstation with required mise en place, tools, equipment, and supplies; establish priorities for mise en place; inspect tools, equipment, and supplies.
Check production schedule and be ready on time for service; start prep work for items needed for service.
Inform Sous Chef or Chef of shortages before items run out; assist operations to ensure optimum service to guests.
Maintain proper storage procedures as specified by Health Department and hotel requirements; minimize waste and help attain forecasted food cost.
Inform Sous Chef or Chef of excess items that can be utilized; ensure worktables are disinfected and sanitized before use.
During service, assist supervisor with cooking and presentation; transport and assist with cleanup as needed.
Direct and assist Stewards to improve cleanup efficiency.
Breakdown workstation and complete closing duties: return and rotate items to proper storage, label and date items, restock depleted items, and maintain orderly storage areas.
Inspect temperature of refrigeration for his position; review status of work and follow up with the Commis 3 or Sous Chef before leaving.
Support mise en place and production for service time; perform other duties as required or assigned.
Prepare listings for mise en place for the next day and for the big mise en place for the upcoming day.
All safety and health guidelines must be followed.
Supervisory Requirements Reports To: Chef de Partie, Sous Chef, Chef, Executive Chef
Supervises: None
Education/Experience
Minimum 3 years' experience
High school diploma or equivalent vocational training; 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 representative of those that must be met by an employee to successfully 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 up to 7 feet.
Maintain a stationary position for up to 8 hours during the shift.
Work Environment
La Mer Kitchen
Indoor, air conditioned office
Indoor/Outdoor, non-air conditioned areas
Exposure to variable temperature and noise levels
Exposure to dust, chemicals, fumes, mites, and/or odor hazards
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Essential Functions
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 and respond accurately to guest inquiries by being familiar with all hotel services/features and local attractions.
Help resolve guest complaints to ensure guest satisfaction.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas; comply with health and hotel sanitation requirements.
Meet with Sous Chef to review assignments, anticipated business levels, changes, and information pertinent to job performance.
Complete opening duties: set up workstation with required mise en place, tools, equipment, and supplies; establish priorities for mise en place; inspect tools, equipment, and supplies.
Check production schedule and be ready on time for service; start prep work for items needed for service.
Inform Sous Chef or Chef of shortages before items run out; assist operations to ensure optimum service to guests.
Maintain proper storage procedures as specified by Health Department and hotel requirements; minimize waste and help attain forecasted food cost.
Inform Sous Chef or Chef of excess items that can be utilized; ensure worktables are disinfected and sanitized before use.
During service, assist supervisor with cooking and presentation; transport and assist with cleanup as needed.
Direct and assist Stewards to improve cleanup efficiency.
Breakdown workstation and complete closing duties: return and rotate items to proper storage, label and date items, restock depleted items, and maintain orderly storage areas.
Inspect temperature of refrigeration for his position; review status of work and follow up with the Commis 3 or Sous Chef before leaving.
Support mise en place and production for service time; perform other duties as required or assigned.
Prepare listings for mise en place for the next day and for the big mise en place for the upcoming day.
All safety and health guidelines must be followed.
Supervisory Requirements Reports To: Chef de Partie, Sous Chef, Chef, Executive Chef
Supervises: None
Education/Experience
Minimum 3 years' experience
High school diploma or equivalent vocational training; 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 representative of those that must be met by an employee to successfully 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 up to 7 feet.
Maintain a stationary position for up to 8 hours during the shift.
Work Environment
La Mer Kitchen
Indoor, air conditioned office
Indoor/Outdoor, non-air conditioned areas
Exposure to variable temperature and noise levels
Exposure to dust, chemicals, fumes, mites, and/or odor hazards
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