Culinary - Banquets - Apprentis

Halekulani Corp.; Honolulu (HI); Hybrid; USD 22,000 - 33,000; Full time

Job summary

Halekulani Corp. seeks an Apprentis in the hotel kitchen to support banquet and outlet operations, assist prep cooks, and contribute to plated and buffet presentations. You will maintain cleanliness and follow plating guides while delivering exceptional guest service.

This role requires attention to detail, basic math, English fluency, and a willingness to learn French culinary terms. Training is provided as part of a boutique luxury kitchen environment.

Qualifications

• High school diploma or equivalent required; 1 year prep cook experience desirable in hotel kitchen or restaurant.
• Fluency in English; knowledge of French culinary terms is a plus.

Responsibilities

• Prepare required tools, equipment, and supplies for your scheduled shift.
• Inspect the cleanliness and working condition of all tools, equipment, and supplies.
• Clean and sanitize work areas that will be in use.
• Obtain morning and afternoon requisitions from storeroom.
• Assist banquet chef with prepping, cooking, and execution of plated and buffet items.
• Work in carving/action stations.
• Complete all tasks assigned in a timely manner.
• Work in other kitchen outlets when needed.
• Maintain positive guest relations and respond accurately to guest inquiries; know hotel services and local attractions.
• Maintain cleanliness, sanitation, and organization; abide by health regulations.
• Arrive on time and ready to work at scheduled start time.
• Perform all other duties as required.

Skills

Guest service

Organization

Multi-tasking

English fluency

French culinary terms

Education

High school diploma or equivalent

Prep Cook experience (1 year desirable)

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 assisting in production prepping, set up and provide quality service in all areas of food production for menu items and specials in the designated in banquets and other outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

ESSENTIAL FUNCTIONS

1. Prepare required tools, equipment, and supplies for your scheduled shift.
2. Inspect the cleanliness and working condition of all tools, equipment, and supplies.
3. Clean and sanitize work areas that will be in use.
4. Obtain morning and afternoon requisitions from storeroom.
5. Assist banquet chef with prepping, cooking, helping execution of plated and buffet menu.
6. Work in carving/action stations.
7. Complete all tasks assigned in a timely manner.
8. Work in other kitchen outlets when needed.
9. 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.
10. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
11. Arrive to work on time and be ready to work at your workstation at the scheduled starting time
12. Perform all other duties as may be required or assigned.

SUPERVISORY REQUIREMENTS

Reports To: Banquet Event Chef & Chef de Cuisine

Supervises: None

EDUCATION/EXPERIENCE

• High school diploma or equivalent vocational training certificate.
• 1 year experience desirable as a Prep Cook at a Hotel kitchen or Restaurant.

LICENSES/CERTIFICATIONS

• Food handling certificate desirable

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.