Prep Cook

4 weeks ago

Honolulu, United States TableOne Hospitality Full time

TableOne Overview:

TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.

Location:

TableOne - Izakaya - Romer House, Waikiki HI

Overview:

The Prep Cook is responsible for preparing all mise-en-place for production and batch cooking. They are responsible for preparing and producing all ingredients required to execute a dish, including all components (sauces, braises, condiments, spreads etc). They communicate clearly, ensure smooth service operations and quality service.

Responsibilities:
  • Act with integrity, honesty and knowledge that promote the culture, values of TableOne Hospitality
  • Maintains clean and organized workstations that are cohesive with the restaurants philosophy, culture, and standards of excellence.
  • Operates within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
  • Understands completely all programs, procedures, standards, specifications, guidelines and training programs.
  • Displays consistent attention to detail and follow through of all restaurant policies.
Qualifications:
  • 1-2 years of kitchen preparation and cooking in an upscale restaurant.
  • 1-2 years-experience in high volume or fine dining kitchens.
  • Ability to communicate effectively with management and staff.
  • Utilizes a variety of cooking styles, times and temperatures.
  • Excellent critical thinking and decision-making skills
  • Utilizes a variety of cooking styles, methods, techniques, trends.
  • Organize all the various prep items needed from different areas and outlets.
  • Follows sanitation procedures and organization of work area(s).
  • Meet with Chefs to review assignments, anticipated business levels, changes, and other information pertinent to job performance.
  • Knowledge and understanding of basic prep methods and various cooking techniques and cuisines.
  • Plan, prep, set up and prepare quality products in all areas including, but not limited to sauces, braises, condiments, spreads etc.
  • Prepare all menu items following recipes and yield guides, according to department standards Assist in monitoring inventory of prepared food items to keep waste down while managing 86s.
  • Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation.
  • Adhere to all health code regulations and standards.
  • Maintain food and supply inventory and notify management of restocking requirements

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