Halekulani
Commis de Cuisine 2 - Orchids Kitchen
As an integral part of a team, the Commis de Cuisine 2 is responsible for continuously improving each guest’s experience by providing exceptional service and assisting operations in preparing food in accordance with departmental quality standards and specifications. The role requires maintaining 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.
Correctly maintain and use kitchen equipment; use equipment only as intended.
Build positive coworker relations and be familiar with all hotel services/features and local attractions to respond to guest inquiries accurately.
Help resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas, strictly abiding 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, including washing hands, setting up workstation with required mise en place, tools, equipment, and supplies, and inspecting cleanliness of all tools.
Start prep work on items needed for service, informing the Sous Chef or Chef of any shortages before items run out.
Assist operations as required to ensure optimum service to guests, maintaining storage procedures as specified by Health Department and hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
During service, assist supervisor to cook well and present dishes nicely; transport empty or dirty pots and pans to the pot wash station; direct and assist stewards to make clean‑up more efficient.
Break down workstation and complete closing duties, returning all food items to proper storage areas, rotating returned products, wrapping, covering, labeling, and dating all items being put away.
Organize all storage areas; clean and wipe down food prep areas, walk‑ins, reach‑ins, and shelves; return unused and clean utensils/equipment to specified locations; restock depleted items.
Verify temperature of refrigeration units.
Review status of work and follow up with Commis 3, Sous Chef, or Chef before leaving; help with mise en place, production, and service time cooking.
Write the listing for the next day’s mise en place and for the big mise en place for the coming day; always respect safety and health standards.
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 multitask.
Ability to maintain positive coworker relations.
Ability to expand/condense recipes and comprehend and follow recipes.
Physical Demands Must be able to exert physical effort to transport up to 50 pounds, endure various physical movements throughout the work areas, reach 7 feet, and maintain a stationary position for up to 8 hours.
Work Environment Indoor, air‑conditioned kitchen; exposure to variable temperature conditions, noise levels, 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.
Correctly maintain and use kitchen equipment; use equipment only as intended.
Build positive coworker relations and be familiar with all hotel services/features and local attractions to respond to guest inquiries accurately.
Help resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas, strictly abiding 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, including washing hands, setting up workstation with required mise en place, tools, equipment, and supplies, and inspecting cleanliness of all tools.
Start prep work on items needed for service, informing the Sous Chef or Chef of any shortages before items run out.
Assist operations as required to ensure optimum service to guests, maintaining storage procedures as specified by Health Department and hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
During service, assist supervisor to cook well and present dishes nicely; transport empty or dirty pots and pans to the pot wash station; direct and assist stewards to make clean‑up more efficient.
Break down workstation and complete closing duties, returning all food items to proper storage areas, rotating returned products, wrapping, covering, labeling, and dating all items being put away.
Organize all storage areas; clean and wipe down food prep areas, walk‑ins, reach‑ins, and shelves; return unused and clean utensils/equipment to specified locations; restock depleted items.
Verify temperature of refrigeration units.
Review status of work and follow up with Commis 3, Sous Chef, or Chef before leaving; help with mise en place, production, and service time cooking.
Write the listing for the next day’s mise en place and for the big mise en place for the coming day; always respect safety and health standards.
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 multitask.
Ability to maintain positive coworker relations.
Ability to expand/condense recipes and comprehend and follow recipes.
Physical Demands Must be able to exert physical effort to transport up to 50 pounds, endure various physical movements throughout the work areas, reach 7 feet, and maintain a stationary position for up to 8 hours.
Work Environment Indoor, air‑conditioned kitchen; exposure to variable temperature conditions, noise levels, dust, chemicals, fumes, mites, and/or odor hazards.
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