Culinary – Banquets – Apprentis job vacancy in Hotels and Resorts of Halekulani – Jobs in Honolulu, HI

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Job Details
Company Name : Hotels and Resorts of Halekulani
Company Location : Honolulu, HI
Job Position : Culinary – Banquets – Apprentis
Job Category : Jobs in Honolulu, HI

Job Description :
As an integral part of a team, the Apprentis is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to the setting up, servicing, maintaining, and breaking down of the Buffet line; prepare specified food items at the Buffet (carving, omelets), replenishing food and assist in serving food from the Buffet line to the guests, courteously and efficiently in accordance with departmental quality standards and specifications.
ESSENTIAL FUNCTIONS
1. Complete opening duties: a. Have required tools, equipment and supplies for your scheduled shift.b. Inspect the cleanliness and working condition of all tools, equipment and supplies.c. Check production schedule and pars.d. Establish priority items for the day.e. Inform the Chef of any supplies that need to be requisitioned for the day’s tasks.2. Set up all food items on the Buffet lines attractively following specifications. Carve specific items on menu. Keep buffet replenished throughout the meal service, ensuring quality products are always available for guests. Be familiar with all Buffet menu items to respond to guest inquiries accurately. Always present yourself in a professional manner and posture.
3. Breakdown Buffet line and work station; complete closing: a. Return all food items to the proper storage areas.b. Rotate all returned product.c. Wrap, cover, label and date all items being put away.d. Organize all storage areas.e. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.f. Return all unused and clean utensils/equipment to the specified locations.g. Ice down hot items from the steam table, so they cool quickly.h. Turn off all equipment not needed for the next shift.i. Restock items that were depleted during the shift. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Correct maintenance and use of equipment.4. Work in all kitchens as assigned to.5. Assist with prep in various kitchen assigned. May be assigned to assist line cooks for service in outlets.6. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Assist with resolving guest complaints, ensuring guest satisfaction.7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.8. Arrive to work on time and be ready to work at your work station at the scheduled starting time9. Perform all other duties as may be required or assigned.SUPERVISORY REQUIREMENTS
Reports To: Banquet Event Chef & Chef de Cuisine
Supervises: None
EDUCATION/EXPERIENCE
1 year experience desirable as a Prep Cook at a Hotel kitchen or Restaurant.
LICENSES/CERTIFICATIONS
Food handling certificate desirable
TB clearance (state law requirement)
KNOWLEDGE, SKILLS, & ABILITIES
Ability to anticipate guest needs; respond promptly and acknowledge all guests.
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 guest relations at all times.
Ability to expand/condense recipes.
Comprehend and follow recipes.
Knowledge of pans and carving item pars
Compute basic arithmetic.
Fluency in English both verbal and non-verbal, as well as French Culinary Terms
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 5 feet.
Maintain a stationary position for up to 8 hours throughout work shift.
WORK ENVIRONMENT
Main Kitchen, Outlet Kitchens, Stewarding areas.
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
Job Type: Full-time