Halekulani
Job Summary
As an integral part of a team, the Commis de Cuisine 1 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 House Without A Key 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.
Correctly maintain and use equipment; use equipment only as intended.
Maintain positive coworker relations.
Be familiar with all hotel services, features and local attractions to respond to guest inquiries accurately.
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 or Chef to review assignments, anticipated business levels, changes, and other information relevant to job performance.
Opening Duties
Complete opening duties and clean hands as needed.
Set up workstation with required mise en place, tools, equipment, and supplies.
Establish priority for mise en place.
Inspect cleanliness and working condition of all tools, equipment and supplies.
Check production schedule and be ready on time for service.
Preparation and Service
Start prep work on items needed for service.
Inform the Sous Chef or Chef of any shortages before the item runs out.
Assist 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.
Ensure worktables are disinfected and sanitized before use.
Assist supervisor in cooking and 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.
Closing Duties
Return all food items to 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 specified locations.
Restock items that were depleted during the shift.
Verify temperature of refrigeration and position.
Ordering and Production Support
Perform ordering for position and assist Sous Chef or Chef with various ordering.
Use the Adacco system to order products.
Assist operation with mise en place and production; participate in service time cooking.
Write listing for mise en place for the next day and for the big mise en place for the following day.
Additional Support
Assist Commis 1, 2 and 3 for theme organization.
All time respect safety and health manners.
Supervisory Requirements
Reports To: Supervisors (Commis 2, Commis 3, Chef de Partie, Sous Chef, Chef, Executive Chef).
Supervises: None.
Education & Experience
Minimum 1 year’s 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
Ensure familiarity with all hotel services and features to respond to guest inquiries accurately.
Highly organized, detail‑oriented, and able to multi‑task.
Maintain positive guest relations.
Ability to expand/condense recipes; comprehend and follow recipes.
Physical Demands
Ability to exert physical effort to transport up to 55 pounds.
Ability to endure various physical movements throughout work areas.
Ability to reach 7 feet.
Maintain a stationary position for up to 8 hours during a shift.
Work Environment House Without A Key Kitchen. Indoor, air‑conditioned office. Indoor/Outdoor, non‑air‑conditioned. Exposure to variable temperature conditions, variable 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.
Correctly maintain and use equipment; use equipment only as intended.
Maintain positive coworker relations.
Be familiar with all hotel services, features and local attractions to respond to guest inquiries accurately.
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 or Chef to review assignments, anticipated business levels, changes, and other information relevant to job performance.
Opening Duties
Complete opening duties and clean hands as needed.
Set up workstation with required mise en place, tools, equipment, and supplies.
Establish priority for mise en place.
Inspect cleanliness and working condition of all tools, equipment and supplies.
Check production schedule and be ready on time for service.
Preparation and Service
Start prep work on items needed for service.
Inform the Sous Chef or Chef of any shortages before the item runs out.
Assist 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.
Ensure worktables are disinfected and sanitized before use.
Assist supervisor in cooking and 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.
Closing Duties
Return all food items to 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 specified locations.
Restock items that were depleted during the shift.
Verify temperature of refrigeration and position.
Ordering and Production Support
Perform ordering for position and assist Sous Chef or Chef with various ordering.
Use the Adacco system to order products.
Assist operation with mise en place and production; participate in service time cooking.
Write listing for mise en place for the next day and for the big mise en place for the following day.
Additional Support
Assist Commis 1, 2 and 3 for theme organization.
All time respect safety and health manners.
Supervisory Requirements
Reports To: Supervisors (Commis 2, Commis 3, Chef de Partie, Sous Chef, Chef, Executive Chef).
Supervises: None.
Education & Experience
Minimum 1 year’s 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
Ensure familiarity with all hotel services and features to respond to guest inquiries accurately.
Highly organized, detail‑oriented, and able to multi‑task.
Maintain positive guest relations.
Ability to expand/condense recipes; comprehend and follow recipes.
Physical Demands
Ability to exert physical effort to transport up to 55 pounds.
Ability to endure various physical movements throughout work areas.
Ability to reach 7 feet.
Maintain a stationary position for up to 8 hours during a shift.
Work Environment House Without A Key Kitchen. Indoor, air‑conditioned office. Indoor/Outdoor, non‑air‑conditioned. Exposure to variable temperature conditions, variable noise levels, dust, chemicals, fumes, mites, and/or odor hazards.
#J-18808-Ljbffr