Halekulani
Culinary - HWAK - Commis de Cuisine 2
role at
Halekulani
Join to apply for the
Culinary - HWAK - Commis de Cuisine 2
role at
Halekulani .
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 for House Without a Key in accordance with departmental quality standards and specifications. The position 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.
Use equipment only as intended and maintain positive coworker 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.
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, equipment and supplies; check production schedule.
Start prep work on items needed for service and inform Sous Chef or Chef of any shortages before the item runs out.
Assist operations as required to ensure optimum service to guests and maintain proper storage procedures as specified by Health Department and Hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Assist supervisor during service to cook well and present food attractively.
Transport empty, dirty pots and pans to the pot wash station and assist stewards to make clean‑up more efficient.
Breakdown workstation and complete closing duties: return all food items to proper storage, wrap, cover, label and date items, straighten up and organize storage areas, clean food prep areas, and restock depleted items.
Review status of work and follow‑up actions with Commis 3 or Sous Chef or Chef before leaving.
Perform all other duties as may be required or assigned.
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 Ensure familiarity with all hotel services, features and local attractions to respond to guest inquiries accurately. Must be 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 Can exert physical effort to transport up to 50 pounds. Can endure various physical movements throughout the work areas. Can reach 7 feet. Can maintain a stationary position for up to 8 hours throughout the work shift.
Work Environment House Without a Key kitchen: indoor, air‑conditioned. Indoor/outdoor areas, non‑air‑conditioned. Exposure to variable temperature conditions, variable noise levels, dust, chemicals, fumes, mites and/or odor hazards.
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role at
Halekulani
Join to apply for the
Culinary - HWAK - Commis de Cuisine 2
role at
Halekulani .
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 for House Without a Key in accordance with departmental quality standards and specifications. The position 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.
Use equipment only as intended and maintain positive coworker 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.
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, equipment and supplies; check production schedule.
Start prep work on items needed for service and inform Sous Chef or Chef of any shortages before the item runs out.
Assist operations as required to ensure optimum service to guests and maintain proper storage procedures as specified by Health Department and Hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Assist supervisor during service to cook well and present food attractively.
Transport empty, dirty pots and pans to the pot wash station and assist stewards to make clean‑up more efficient.
Breakdown workstation and complete closing duties: return all food items to proper storage, wrap, cover, label and date items, straighten up and organize storage areas, clean food prep areas, and restock depleted items.
Review status of work and follow‑up actions with Commis 3 or Sous Chef or Chef before leaving.
Perform all other duties as may be required or assigned.
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 Ensure familiarity with all hotel services, features and local attractions to respond to guest inquiries accurately. Must be 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 Can exert physical effort to transport up to 50 pounds. Can endure various physical movements throughout the work areas. Can reach 7 feet. Can maintain a stationary position for up to 8 hours throughout the work shift.
Work Environment House Without a Key kitchen: indoor, air‑conditioned. Indoor/outdoor areas, non‑air‑conditioned. Exposure to variable temperature conditions, variable noise levels, dust, chemicals, fumes, mites and/or odor hazards.
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