Halekulani
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Culinary - Orchids - Commis de Cuisine 2
role at
Halekulani 1 day ago Be among the first 25 applicants Join to apply for the
Culinary - Orchids - 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 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: 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: Return all food items to the proper storage areas. 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. And writing the listing for the big mise en place for the day coming. All time respect the Safety manner and the health manner.
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 work shift.
WORK ENVIRONMENT
Orchids and Main 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
Seniority level Entry level Employment type
Employment type Full-time Job function
Job function Other Industries Restaurants Referrals increase your chances of interviewing at Halekulani by 2x Sign in to set job alerts for “Food Clerk” roles.
Freezer, Cooler and Deli Stocker Associate
Culinary - Main Kitchen - Commis de Cuisine 2
Freezer, Cooler and Deli Stocker Associate
Medical Reception - Weekly Pay $20 -Start Next Week
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Culinary - Orchids - Commis de Cuisine 2
role at
Halekulani 1 day ago Be among the first 25 applicants Join to apply for the
Culinary - Orchids - 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 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: 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: Return all food items to the proper storage areas. 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. And writing the listing for the big mise en place for the day coming. All time respect the Safety manner and the health manner.
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 work shift.
WORK ENVIRONMENT
Orchids and Main 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
Seniority level Entry level Employment type
Employment type Full-time Job function
Job function Other Industries Restaurants Referrals increase your chances of interviewing at Halekulani by 2x Sign in to set job alerts for “Food Clerk” roles.
Freezer, Cooler and Deli Stocker Associate
Culinary - Main Kitchen - Commis de Cuisine 2
Freezer, Cooler and Deli Stocker Associate
Medical Reception - Weekly Pay $20 -Start Next Week
We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.
#J-18808-Ljbffr