Halekulani
Culinary - HWAK - Commis de Cuisine 2 at Halekulani
Location: Honolulu, HI | Salary: $60,000.00-$70,000.00 | Full-time, Entry level
As an integral part of the team, the Commis de Cuisine 2 is responsible for continuously looking for ways to improve each guest's experience by providing exceptional guest service and assisting in the preparation of food for House Without a Key in accordance with departmental quality standards and specifications. They maintain 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.
Properly maintain and 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 and help resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
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: clean hands, set up workstation with required mise en place, tools, equipment, and supplies; inspect cleanliness and working condition of all tools; check production schedule and be ready on time for service.
Start prep work on items needed for service, inform Sous Chef or Chef of any shortages before they run out, assist operations as required to ensure optimum service to guests.
Maintain proper storage procedures per Health Department and hotel requirements; minimize waste and maintain controls to attain forecasted food cost.
Assist supervisor during service time to cook well and present dishes nicely.
Transport empty, dirty pots and pans to the pot wash station; direct and assist stewards to make clean-up more efficient.
Breakdown workstation and complete closing duties: return all food items to proper storage areas, rotate returned products, wrap/cover/label/date items, straighten storage areas, clean up and wipe down prep areas, restock depleted items; verify refrigeration temperatures.
Review status of work and follow-up actions with Commis 3, Sous Chef, or Chef before leaving; help with mise en place, production, and service time cooking; write listings for the next day.
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 multi-task.
Ability to maintain positive coworker relations.
Ability to expand/condense recipes and comprehend and follow recipes.
Physical Demands Physical demands represent those required to successfully perform essential functions. Reasonable accommodations may be made for disabilities. Tasks include exerting effort to transport up to 50 pounds, enduring various physical movements, reaching up to 7 feet, maintaining a stationary position for up to 8 hours per shift.
Work Environment House Without a Key kitchen, indoor, air conditioned office or non-air conditioned indoor/outdoor spaces. Exposure to variable temperature conditions, noise levels, dust, chemicals, fumes, mites, and odors.
Seniority level Entry level
Employment type Full-time
Job function Other
Industries Restaurants
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As an integral part of the team, the Commis de Cuisine 2 is responsible for continuously looking for ways to improve each guest's experience by providing exceptional guest service and assisting in the preparation of food for House Without a Key in accordance with departmental quality standards and specifications. They maintain 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.
Properly maintain and 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 and help resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
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: clean hands, set up workstation with required mise en place, tools, equipment, and supplies; inspect cleanliness and working condition of all tools; check production schedule and be ready on time for service.
Start prep work on items needed for service, inform Sous Chef or Chef of any shortages before they run out, assist operations as required to ensure optimum service to guests.
Maintain proper storage procedures per Health Department and hotel requirements; minimize waste and maintain controls to attain forecasted food cost.
Assist supervisor during service time to cook well and present dishes nicely.
Transport empty, dirty pots and pans to the pot wash station; direct and assist stewards to make clean-up more efficient.
Breakdown workstation and complete closing duties: return all food items to proper storage areas, rotate returned products, wrap/cover/label/date items, straighten storage areas, clean up and wipe down prep areas, restock depleted items; verify refrigeration temperatures.
Review status of work and follow-up actions with Commis 3, Sous Chef, or Chef before leaving; help with mise en place, production, and service time cooking; write listings for the next day.
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 multi-task.
Ability to maintain positive coworker relations.
Ability to expand/condense recipes and comprehend and follow recipes.
Physical Demands Physical demands represent those required to successfully perform essential functions. Reasonable accommodations may be made for disabilities. Tasks include exerting effort to transport up to 50 pounds, enduring various physical movements, reaching up to 7 feet, maintaining a stationary position for up to 8 hours per shift.
Work Environment House Without a Key kitchen, indoor, air conditioned office or non-air conditioned indoor/outdoor spaces. Exposure to variable temperature conditions, noise levels, dust, chemicals, fumes, mites, and odors.
Seniority level Entry level
Employment type Full-time
Job function Other
Industries Restaurants
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