To produce food items for service in the restaurant and catering functions, ensuring that all are prepared according to Marriott standards and specifications.

DUTIES & RESPONSIBILITIES

• Prepare food of consistent quality following Marriott recipe cards.
• Date all food containers and rotate per Standard Operating Procedures (SOP).
• Practice safety standards at all times.
• Cook orders as requested, including special requests.
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
• Practice sanitation standards at all times. Make sure that all perishables are being kept at the proper temperatures.
• Properly portion all items on assigned station.
• Control food waste, loss and usage per SOP. Assist in setting up plans and actions to correct any food cost problems.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
• Assist in prep work of vegetables and condiments as required for the next shift.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Each associate is expected to carry out, within their capabilities, all reasonable requests by management.

STANDARDS AND PROCEDURES

• Follow the 70 and 30 point food hygiene rule and regulations
• Ensures all Marriott SOP’s and LSOP’s are implemented correctly
• Obey to Marriott business ethnic conduct guide book at all times. Ask if you are not sure
• Obey to the hotel’s established associate handbook

MEETINGS

• Attend daily 15 min training within your department
• Attend daily F&B briefings
• Attend monthly departmental meeting
• Other meetings as required for his/her position as request by Executive Chef/Chief Steward

OTHERS

• Performs other duties as assigned to meet the business need.

CANDIDATE PROFILE

Language

• Good communication skills (verbal and listening and writing)

Education

• Culinary Education preferred