TableOne Hospitality

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.

TableOne - Waikiki Swim Social Club & Favorite Son

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.

• Act with integrity, honesty and knowledge that promote the culture, values of TableOne Hospitality
• Maintains clean and organized workstations that are cohesive with the restaurant’s 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.

• 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 86’s.
• 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