Halekulani
Overview
Join the Culinary – La Mer – Commis de Cuisine 1 role at Halekulani. As a key member of the kitchen team, you will continuously improve each guest’s experience by providing exceptional service and supporting food preparation in line with departmental quality standards. Essential Functions
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Correctly maintain and use kitchen equipment, ensure it is used only as intended. Build positive coworker relations and familiarize yourself with all hotel services, local attractions and activities to respond to guest inquiries accurately. Help resolve guest complaints, ensuring 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 or Chef to review assignments, anticipated business levels, changes, and other relevant information. Complete opening duties: wash hands, set up workstation with mise‑en‑place, tools, equipment, and supplies; inspect cleanliness; check production schedule and be ready on time for service. Start prep work on items needed for service and inform leadership of any shortages before items run out. Assist operations to ensure optimum service, maintain proper storage procedures, minimize waste, and control forecasted food cost. Sanitize worktables before use, assist during service, transport dirty pots and pans to the wash station, and direct stewards to improve cleanup efficiency. Break down workstation and complete closing duties: return food to proper storage, wrap/label items, organize storage, clean prep areas, restock depleted items, and review status with the next shift. Supervisory Requirements
Reports To: Commis 2, Commis 3, Chef de Partie, Sous Chef, Chef, Executive Chef. No supervisory responsibilities. Education & Experience
Minimum 1 year of experience. High school diploma or equivalent vocational training certificate. Prior restaurant service and guest relations experience preferred. Licenses & Certifications
ServSafe certification. Food handling certificate. Knowledge, Skills & Abilities
Familiarity with all hotel services and features to accurately respond to guest inquiries. Highly organized, detail‑oriented, ability to multi‑task. Strong guest relations skills. Ability to expand/condense recipes and follow instructions. Physical Demands & Work Environment
Transport up to 55 pounds; endurance for various movements; reach 7 ft; stationary position up to 8 hrs shift. Indoor kitchen, conditioned air; exposure to variable temperature, noise, dust, chemicals, fumes, mites, odor hazards. Employment Details
Seniority Level: Entry level Employment type: Full‑time Job function: Other Industries: Restaurants
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Join the Culinary – La Mer – Commis de Cuisine 1 role at Halekulani. As a key member of the kitchen team, you will continuously improve each guest’s experience by providing exceptional service and supporting food preparation in line with departmental quality standards. Essential Functions
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Correctly maintain and use kitchen equipment, ensure it is used only as intended. Build positive coworker relations and familiarize yourself with all hotel services, local attractions and activities to respond to guest inquiries accurately. Help resolve guest complaints, ensuring 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 or Chef to review assignments, anticipated business levels, changes, and other relevant information. Complete opening duties: wash hands, set up workstation with mise‑en‑place, tools, equipment, and supplies; inspect cleanliness; check production schedule and be ready on time for service. Start prep work on items needed for service and inform leadership of any shortages before items run out. Assist operations to ensure optimum service, maintain proper storage procedures, minimize waste, and control forecasted food cost. Sanitize worktables before use, assist during service, transport dirty pots and pans to the wash station, and direct stewards to improve cleanup efficiency. Break down workstation and complete closing duties: return food to proper storage, wrap/label items, organize storage, clean prep areas, restock depleted items, and review status with the next shift. Supervisory Requirements
Reports To: Commis 2, Commis 3, Chef de Partie, Sous Chef, Chef, Executive Chef. No supervisory responsibilities. Education & Experience
Minimum 1 year of experience. High school diploma or equivalent vocational training certificate. Prior restaurant service and guest relations experience preferred. Licenses & Certifications
ServSafe certification. Food handling certificate. Knowledge, Skills & Abilities
Familiarity with all hotel services and features to accurately respond to guest inquiries. Highly organized, detail‑oriented, ability to multi‑task. Strong guest relations skills. Ability to expand/condense recipes and follow instructions. Physical Demands & Work Environment
Transport up to 55 pounds; endurance for various movements; reach 7 ft; stationary position up to 8 hrs shift. Indoor kitchen, conditioned air; exposure to variable temperature, noise, dust, chemicals, fumes, mites, odor hazards. Employment Details
Seniority Level: Entry level Employment type: Full‑time Job function: Other Industries: Restaurants
#J-18808-Ljbffr