Culinary - Orchids - Japanese Cook I

Halekulani Hotel•Honolulu, HI

13h•Onsite

About The Position

As an integral part of a team, the Japanese Cook 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 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. Use equipment only as intended. Maintain positive Coworker relationsBe 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 needSet up workstation with required Mis en place, tools, equipment, and supplies.Establish priority to do the mise en placeInspect the cleanliness and working condition of all tools, equipment, and supplies. Check production schedule and be ready on time for the service 10. Start prep work on items needed for service11. Inform the Sous Chef or the chef of any shortages before the item runs out12. Assist the operations as required to ensure optimum service to guests.13. Maintain proper storage procedures as specified by Health Department and Hotel requirements.14. Minimize waste and maintain controls to attain forecasted food cost15. Inform the Sous Chef or Chef of any excess items that can be utilized.16. Be sur the worktables are disinfected and sanitize before you will use17. In the service time assist your supervisor to cook well and to do a nice presentation18. Transport empty, dirty pots, and pans to the pot wash station.19. Direct and assist Stewards in order to make clean-up a more efficient process. 20. 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 21. Review status of work and follow-up actions required with the Sous Chef or Chef before leaving.22. Must do ordering for his position and assist sous chef or chef for the different ordering23. Ability to order the product in the Adacco24. Help the operation with Mise en place and production and the service time cooking25. Perform all other duties as may be required or assigned.26. 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 coming27. Assist the Commis 1, 2 and 3 for theme organization28. All time respect the Safety manner and the health manner

Requirements

Minimum 2 years’ experience with a focus in Japanese cuisine.
High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.
Servsafe certification
Culinary certification
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.
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.

Responsibilities

Maintain complete knowledge of and comply with All departmental policies/service procedures/standards.
Correct maintenance and use of equipment.
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 needSet up workstation with required Mis en place, tools, equipment, and supplies.
Establish priority to do the mise en placeInspect the cleanliness and working condition of all tools, equipment, and supplies.
Check production schedule and be ready on time for the service 10. Start prep work on items needed for service11. Inform the Sous Chef or the chef of any shortages before the item runs out12. 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 sur the worktables are disinfected and sanitize before you will use17. In the service time assist your supervisor to cook well and to do a nice presentation18. 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 21. Review status of work and follow-up actions required with the Sous Chef or Chef before leaving.
Must do ordering for his position and assist sous chef or chef for the different ordering23. Ability to order the product in the Adacco24. Help the operation with Mise en place and production and the service time cooking25. 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 coming27. Assist the Commis 1, 2 and 3 for theme organization28. All time respect the Safety manner and the health manner