Halekulani Corp.
Culinary - Banquets - Commis de Cuisine 2
Halekulani Corp., Honolulu, Hawaii, United States, 96814
Halekulani , 2199 Kalia Road, Honolulu, Hawaii, United States of America
Job Description Posted Thursday, November 20, 2025 at 3:00 PM
LEGACY is a core value that Halekulani lives by to celebrate our cultural history. For over 100 years, the hotel has welcomed visitors to Waikiki Beach, sharing our gracious hospitality, impeccable service, and unparalleled cuisine. Halekulani and Halepuna Waikiki employees live the legacy through the "art of service."
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 Banquet Kitchen 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/standards.
Correct maintenance and use of equipment.
Maintain complete knowledge of correct maintenance and use of equipment
Use equipment only as intended.
Maintain positive co-worker 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.
Clean the hand often as soon as you need
Set up workstation with required Mis 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
Be sure the worktables are disinfected and sanitize before you will use
In the service time assist your supervisor to cook well and to do a nice presentation
Transport empty, dirty pots and pans to the pot wash station.
Direct and assist Stewards in order to make clean-up a more efficient process.
Breakdown workstation and complete closing duties
Rotate all returned products
Wrap, cover, label, and date all items being put away
Straighten up and organize all storage areas
Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves
Return all unused and clean utensils/equipment to the specified locations
Restock items that were depleted during the shift
Verification of the temperature of refrigeration of it’s position
Review status of work and follow-up actions required with the Commis 3 or Sous Chef or Chef before leaving
Help the operation with Mise en place and production and the service time cooking
Perform all other duties as may be required or assigned
Write the listing for the mise en place for the next day for your position as well as writing the listing for the big mise en place for the day upcoming
At all times, respect the Safety manner and the health manner
SUPERVISORY REQUIREMENTS 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
Ensure familiarity with all hotel services/features to respond to guest inquiries accurately.
Must be highly organized, detail-oriented and have the ability 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 described are representative of those that must be met by an employee to successfully perform the essential functions of this job.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to exert physical effort to transport up to 50 pounds.
Ability to endure various physical movements throughout the work areas.
Ability to reach 7 feet.
Maintain a stationary position for up to 8 hours throughout work shift.
WORK ENVIRONMENT
Banquets Kitchen
Indoor, air conditioned office
Exposure to variable temperature conditions.
Exposure to variable noise levels.
Exposure to dust, chemicals, fumes, mites, and/or odor hazards.
Hotels and Resorts of Halekulani is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.
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Job Description Posted Thursday, November 20, 2025 at 3:00 PM
LEGACY is a core value that Halekulani lives by to celebrate our cultural history. For over 100 years, the hotel has welcomed visitors to Waikiki Beach, sharing our gracious hospitality, impeccable service, and unparalleled cuisine. Halekulani and Halepuna Waikiki employees live the legacy through the "art of service."
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 Banquet Kitchen 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/standards.
Correct maintenance and use of equipment.
Maintain complete knowledge of correct maintenance and use of equipment
Use equipment only as intended.
Maintain positive co-worker 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.
Clean the hand often as soon as you need
Set up workstation with required Mis 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
Be sure the worktables are disinfected and sanitize before you will use
In the service time assist your supervisor to cook well and to do a nice presentation
Transport empty, dirty pots and pans to the pot wash station.
Direct and assist Stewards in order to make clean-up a more efficient process.
Breakdown workstation and complete closing duties
Rotate all returned products
Wrap, cover, label, and date all items being put away
Straighten up and organize all storage areas
Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves
Return all unused and clean utensils/equipment to the specified locations
Restock items that were depleted during the shift
Verification of the temperature of refrigeration of it’s position
Review status of work and follow-up actions required with the Commis 3 or Sous Chef or Chef before leaving
Help the operation with Mise en place and production and the service time cooking
Perform all other duties as may be required or assigned
Write the listing for the mise en place for the next day for your position as well as writing the listing for the big mise en place for the day upcoming
At all times, respect the Safety manner and the health manner
SUPERVISORY REQUIREMENTS 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
Ensure familiarity with all hotel services/features to respond to guest inquiries accurately.
Must be highly organized, detail-oriented and have the ability 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 described are representative of those that must be met by an employee to successfully perform the essential functions of this job.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to exert physical effort to transport up to 50 pounds.
Ability to endure various physical movements throughout the work areas.
Ability to reach 7 feet.
Maintain a stationary position for up to 8 hours throughout work shift.
WORK ENVIRONMENT
Banquets Kitchen
Indoor, air conditioned office
Exposure to variable temperature conditions.
Exposure to variable noise levels.
Exposure to dust, chemicals, fumes, mites, and/or odor hazards.
Hotels and Resorts of Halekulani is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.
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