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 in Orchids 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, and standards.
Correct maintenance and use of equipment.
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.
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.
Complete opening duties, including hand washing, workstation set‑up, mise‑en‑place, and equipment inspection.
Start prep work on items needed for service and inform the Sous Chef or the chef of any shortages.
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.
Disinfect and sanitize worktables before use.
Assist supervisor to cook well and perform a nice presentation during service time.
Transport empty, dirty pots and pans to the pot wash station.
Direct and assist Stewards to make clean‑up a more efficient process.
Return all food items to the proper storage areas, rotate 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.
Verify the temperature of refrigeration units.
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 and for the big mise‑en‑place for the day coming.
Always respect safety and health manners.
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 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 Ability to exert physical effort to transport up to 50 pounds. Ability to endure various physical movements throughout the work area. Ability to reach 7 feet. Maintain a stationary position for up to 8 hours throughout the work shift.
Work Environment Orchids and Main Kitchen – Indoor, air conditioned office. Indoor/Outdoor – non-air conditioned. 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.
Correct maintenance and use of equipment.
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.
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.
Complete opening duties, including hand washing, workstation set‑up, mise‑en‑place, and equipment inspection.
Start prep work on items needed for service and inform the Sous Chef or the chef of any shortages.
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.
Disinfect and sanitize worktables before use.
Assist supervisor to cook well and perform a nice presentation during service time.
Transport empty, dirty pots and pans to the pot wash station.
Direct and assist Stewards to make clean‑up a more efficient process.
Return all food items to the proper storage areas, rotate 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.
Verify the temperature of refrigeration units.
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 and for the big mise‑en‑place for the day coming.
Always respect safety and health manners.
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 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 Ability to exert physical effort to transport up to 50 pounds. Ability to endure various physical movements throughout the work area. Ability to reach 7 feet. Maintain a stationary position for up to 8 hours throughout the work shift.
Work Environment Orchids and Main Kitchen – Indoor, air conditioned office. Indoor/Outdoor – non-air conditioned. Exposure to variable temperature conditions, noise levels, dust, chemicals, fumes, mites, and/or odor hazards.
#J-18808-Ljbffr