Culinary - HWAK - Commis de Cuisine 1

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 through exceptional guest service and by assisting operations in the preparation of food at House Without A Key in accordance with departmental quality standards and specifications. The role maintains 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 or the Chef to review assignments, anticipated business levels, changes and other information pertinent to job performance. Complete opening duties: Clean hands as often 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 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 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. Be sure the worktables are disinfected and sanitized before use. During service assist your supervisor in cooking well and presenting dishes nicely. Transport empty, dirty pots and pans to the pot wash station. Direct and assist stewards 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 specified locations. Restock items that were depleted during the shift. Verify temperature of refrigeration and position. Review status of work and follow‑up actions required with the Sous Chef or Chef before leaving. Must do ordering for the position and assist Sous Chef or Chef with different ordering tasks. Ability to order the product in Adacco. Help the operation with mise en place, production and 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 for the big mise en place for the upcoming day. Assist Commis 1, 2 and 3 with theme organization. Always 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 of 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. Must be highly organized, detail‑oriented and able to multi‑task. Ability to 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 the work shift. Work Environment House Without A Key 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. #J-18808-Ljbffr Halekulani Hotel