Halekulani
Culinary - Banquets - Commis de Cuisine 2
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 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 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.
Complete opening duties: clean hands frequently, set up workstation with required mise en place, tools, equipment and supplies, inspect cleanliness and working condition of all tools, equipment and supplies, and check the production schedule.
Start prep work on items needed for service and 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 the 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.
Ensure worktables are disinfected and sanitized before use.
During service time assist the supervisor to cook well and to present dishes nicely.
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.
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 as well as writing the listing for the big mise en place for the day upcoming.
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 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 the work shift.
Work Environment Banquets Kitchen – Indoor, air conditioned office. Indoor/Outdoor, non‑air conditioned. Exposure to variable temperature conditions. Exposure to variable noise levels. Exposure to dust, chemicals, fumes, mites, and/or odor hazards.
Seniority level Entry level
Employment type Full‑time
Job function Other
Industries Restaurants
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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 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.
Complete opening duties: clean hands frequently, set up workstation with required mise en place, tools, equipment and supplies, inspect cleanliness and working condition of all tools, equipment and supplies, and check the production schedule.
Start prep work on items needed for service and 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 the 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.
Ensure worktables are disinfected and sanitized before use.
During service time assist the supervisor to cook well and to present dishes nicely.
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.
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 as well as writing the listing for the big mise en place for the day upcoming.
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 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 the work shift.
Work Environment Banquets Kitchen – Indoor, air conditioned office. Indoor/Outdoor, non‑air conditioned. Exposure to variable temperature conditions. Exposure to variable noise levels. Exposure to dust, chemicals, fumes, mites, and/or odor hazards.
Seniority level Entry level
Employment type Full‑time
Job function Other
Industries Restaurants
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