Internal:
Employees in Culinary

Stewarding, Hana Hana Cafe, Banquets, Catering and Conference Services, F& B Outlets, Purchasing/Storeroom, Property Operations and Housekeeping.

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. Always maintain positive guest relations. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Use correct cleaning chemicals for designated items according to OSHA regulations. Set up and organize workstation with designated supplies and equipment, report shortages to supervisor. Replenish as needed throughout the shift. Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies. Fill the dishwashing machine with specified amounts of designated chemicals. Ensure the temperature level of each cycle is set to standard. Organize the breakdown area to receive dirty wares. Remove excess food, debris, and film from soiled wares before placing them in the dishwashing machine. Position wares in designated racks correctly and send through dishwashing machine only when full. Clean only designated wares in the dishwashing machine. Remove washed wares from dishwashing machine and allow to air dry. Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards. Sort, stack, and store cleaned wares in designated areas. Handle all wares carefully to prevent breakage and loss. Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned. Monitor usage of dishwashing machine and chemicals to maximize consumption of water and chemicals. Maintain cleanliness and working condition of garbage disposal. Breakdown and clean dishwashing machine and work areas. Clean and sanitize pots, pans, utensils, and other kitchen equipment. Stock kitchen lines with designated cleaned wares, utensils, and equipment. Clean spills in kitchen and work areas immediately. Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.). Transport mats to the loading dock and clean. Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas. Transport garbage containers from Kitchen and work areas to Dumpster; empty and clean. Adhere to recycling regulations. Clean garbage compactor and area as assigned. Fill burnishing machine with specified amounts of water and designated chemicals. Follow schedule to burnish and paste polish specified silver wares. Remove excess food, debris and film from soiled silver before polishing. Paste polish designated wares. Load silver into burnishing machine, following specifications and burnish. Burnish only designated wares in the machine. Breakdown and clean burnishing machine. Set up designated wares for Banquet functions and transport to function area. Set up equipment on buffet tables as directed for specified functions. Set up all Kitchen equipment and plate requirements. Retrieve designated amounts of bread/rolls, butter, milk, cream, dressings, cold appetizers and desserts and other food items from the kitchen and transport to Banquet service area. Prepare coffee as assigned, following specifications. Fill water glasses with ice and water. Assist the Banquet Chef with plating up hot Banquet meals. Stack plated meals in hot carts and transport to Banquet function area. Organize the breakdown area for drop off of dirty wares. Remove soiled wares from the Kitchen line and transport to the dishwashing station. Transport soiled wares from Banquet service area to dishwashing station and assist Dishwasher in breaking down all trays/carts. Assist in breaking down buffet tabletop items and transport to designated areas. Return all unused food items from Banquet service areas to designated kitchen section and assist Kitchen personnel in the breakdown all items. Report any damages, maintenance problems or safety hazards to the supervisor. Adhere to all Health Department, sanitation and safety regulations as required by the hotel. Organize and restock work areas for next shift. Process Closing Checklist. Check Out with Supervisor. Serve our guests. Serve the other Turtle Bay Resort team members who serve our guests. Perform any and all functions as directed – you are a member of the entire Turtle Bay Resort team, not just a member of your department. Take personal responsibility to ensure the success of the team – the team succeeds because of your actions. Always put the team objectives ahead of your personal agenda. Perform the security and safety function of all Turtle Bay Resort employees to ensure the security and safety of all guests and of all fellow employees

be vigilant for all safety/security issues, correct and/or report all issues immediately. Perform the housekeeping function of all Turtle Bay Resort employees – keep your work area clean and neat, and correct and/or report any housekeeping issues outside of your work area in the public and heart-of-the-house areas as you encounter. Perform your sales function – all Turtle Bay Resort employees are sales people for the company and for the property

be knowledgeable of Turtle Bay Resort and of all aspects of your property, and always present both in the best light to guests and to the community at large. Perform your community ambassador function – get involved in your community and represent Turtle Bay Resort and your property well. Always speak first and speak last to guests in a friendly, courteous manner – every guest encounter should include this. Always greet co-workers in the same friendly, courteous manner – never pass a fellow employee without acknowledgement. Deal with all guests and fellow Turtle Bay Resort team members with respect and honesty. Always present yourself properly in the workplace – full uniform including name badge, dress/uniforms always clean and pressed, personal grooming always up to standard.