Culinary - HWAK - Commis de Cuisine 1

Hotels and Resorts of Halekulani • Honolulu, HI

110d

About The Position

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.

Requirements

• Minimum 1 years’ experience.
• High school diploma or equivalent vocational training certificate.
• Prior restaurant service and guest relations experience preferred.
• Servsafe certification.
• Food handling certificate.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/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 or the Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Complete opening duties including cleaning hands, setting up workstation, and establishing priority for 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.
• 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 in order to make clean-up a more efficient process.
• Breakdown workstation and complete closing duties including returning food items to storage, rotating products, and cleaning up food prep areas.
• Restock items that were depleted during the shift.
• Verify the temperature of refrigeration and review status of work with the Sous Chef or Chef before leaving.
• Order products as required for the position and assist Sous Chef or Chef with ordering.
• Help with mise en place and production during service time.
• Write the listing for the mise en place for the next day and for the big mise en place for the day coming.
• Assist Commis 1, 2, and 3 for theme organization.
• Respect safety and health standards at all times.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 501-1,000 employees