Prepare special meals or substitute items. Regulate
temperature of ovens, broilers, grills, and roasters. Pull food from freezer
storage to thaw in the refrigerator. Ensure proper portion, arrangement, and
food garnish. Maintain food logs. Monitor the quality and quantity of food that
is prepared. Communicate assistance needed during busy periods. Inform Chef of
excess food items for use in daily specials. Inform Food & Beverage service
staff of menu specials and out of stock menu items. Ensure the quality of the
food items. Prepare and cook food according to recipes, quality standards,
presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in training, scheduling, evaluating,
counseling, disciplining, and motivating and coaching employees; serve as a
role model. Follow all company and safety and security policies and procedures;
report maintenance needs, accidents, injuries, and unsafe work conditions to
manager; complete safety training and certifications. Ensure uniform and
personal appearance are clean and professional; maintain confidentiality of
proprietary information; protect company assets. Anticipate and address guests'
service needs. Speak with others using clear and professional language. Develop
and maintain positive working relationships with others; support team to reach
common goals; listen and respond appropriately to the concerns of other
employees. Ensure adherence to quality expectations and standards. Stand, sit,
or walk for an extended period of time. Reach overhead and below the knees,
including bending, twisting, pulling, and stooping. Move, lift, carry, push,
pull, and place objects weighing less than or equal to 25 pounds without
assistance. Perform other reasonable job duties as requested by Supervisors.
Safety and Security
Report work related accidents, or other
injuries immediately upon occurrence to manager/supervisor.
Follow policies and procedures
for the safe operation and storage of tools, equipment, and machines.
Follow
company and department safety and security policies and procedures to ensure a
clean, safe, and secure environment.
Identify and correct unsafe
work procedures or conditions and/or report them to management and
security/safety personnel.
Use
proper equipment, wear appropriate personal protective clothing (PPE), and
employ correct lifting procedures, as necessary, to avoid injury.
Follow property specific
procedures for handling emergency situations (e.g., evacuations, medical
emergencies, natural disasters).
Complete appropriate safety training and
certifications to perform work tasks.
Policies and Procedures
Protect
company tools, equipment, machines, or other assets in accordance with company
policies and procedures.
Follow
company and department policies and procedures.
Ensure uniform, nametags, and personal
appearance are clean, hygienic, professional and in compliance with company
policies and procedures.
Protect
the privacy and security of guests and coworkers.
Perform other reasonable job duties as requested
by Supervisors.
Guest Relations
Assist
other employees to ensure proper coverage and prompt guest service. Address guests' service needs
in a professional, positive, and timely manner.
Communication
Speak to guests and co-workers using clear, appropriate and
professional language.
Talk with and listen to other employees to effectively
exchange information.
Provide assistance to coworkers, ensuring they understand
their tasks.
Working with Others
Support all co-workers and treat them with dignity and
respect.
Partner with and assist others to promote an
environment of teamwork and achieve common goals.
Develop and maintain positive and productive working
relationships with other employees and departments.
Quality Assurance/Quality Improvement
Comply
with quality assurance expectations and standards.
Physical Tasks
Stand, sit, or walk for an
extended period of time or for an entire work shift.
Reach
overhead and below the knees, including bending, twisting, pulling, and
stooping.
Move,
lift, carry, push, pull, and place objects weighing less than or equal to 25
pounds without assistance.
General Kitchen
Prepare
all potentially hazardous foods at the correct temperature according to the
HACCP guidelines.
Follow appropriate personal hygiene procedures to ensure
food served to guests is safe for consumption, including disinfecting hands
prior to handling food and wearing a hat/hairnet and proper footwear.
Follow and ensure compliance with food
safety and handling policies and procedures, such as product rotation, First
In-First Out (FIFO); dating, labeling, cleaning, and organizing
coolers/freezers/storage areas; and Cold Chain compliance, across all food-related
departments and areas.
Ensure the quality of the food items and notify manager if a
product does not meet specifications.
Operate
ovens, stoves, grills, microwaves, and fryers to prepare foods.
Monitor the quantity of food that is prepared
and the portions that are served in to control food waste and ensure that good
food is not thrown away.
Report maintenance issues immediately to appropriate
personnel (i.e., management or maintenance).
Check and ensure the correctness of the temperature of
appliances and food using thermostats and thermometers, including monitoring
freezer systems, such as fans, drains, and doors, for proper operation, and
report issues or problems to facility management.
Maintain
kitchen logs for food safety program compliance (e.g., Al , A2, QA).
Maintain up-to-date knowledge of company Food Safety
Programs within assigned area of responsibility, as well as all local, state,
and federal regulations.
Inform
Chef of any excess food items that can be used in daily specials or elsewhere. Maintain food logs for all food products
(e.g., production charts). Sanitation and Maintenance
Wash
and disinfect kitchen area including tables, tools, knives, and equipment to
ensure sanitary conditions and meet the departmental standards, including using
sanitizers required by health department.
Set-up and break down work station with required mise en
place, tools, equipment and supplies, ensuring items are to established specs,
ensuring adequate fill of containers, storing items appropriately, and cleaning
station as appropriate.
Follow
and ensure compliance with sanitation and cleaning procedures and pest control
guidelines, reporting pest control issues to appropriate personnel.
Disassemble
and assemble kitchen equipment following safety procedures when cleaning.
Kitchen Tools & Equipment
Use
kitchen tools safely and appropriately, including using appropriate tools to
open cartons, boxes, and cans; keeping knives sharpened; using proper knife
handling procedures; using correct knives for particular food item or specific
task; using dry pads when moving hot material; and engaging all appropriate
safety devices prior to operating equipment.
Additional
Responsibilities:
Completing
productivity and payroll support
Purchasing
and Stock Control
Monthly
critique assistance
Scheduling
the rota for the Kitchen team
Overall
support to the Head Chef and support leading the team
Use
measuring tools (for example, scale, measuring cups, measuring spoons) to
precisely measure ingredients and portion sizes.
Food Preparation
Prepare and cook food according to recipes,
quality standards, presentation standards, and food preparation checklist,
establishing priority items.
Test foods to determine if they have been
cooked sufficiently, using methods such as tasting, smelling, or piercing them
with utensils.
Prepare
ingredients for cooking, including portioning, chopping, and storing food
before use.
Weigh,
measure, and mix ingredients according to recipes or personal judgment, using
various kitchen utensils and equipment.
Wash and peel (if required)
fresh fruits and vegetables to prepare them for cooking or consumption.
Monitor
food quality while preparing food and throughout the day utilizing the HACCP
forms and production charts.
Prepare special meals or substitute items, where possible, to
satisfy guest requests.
Regulate temperature of ovens,
broilers, grills, and roasters.
Pull
food from freezer storage to thaw in the refrigerator, according to freezer
pull chart.
Set-up
Ensure proper portion, arrangement, and food
garnish to be served to waiters or patrons, according to standards. Serve food (for example, soup, desserts,
sides, entrees) in proper portions onto dishes, plates, mugs, and bowls,
ensuring proper plate appearance.
Inform Food & Beverage service staff of menu specials and out
of stock menu items throughout the meal period.
Banquet/Buffet
Breakdown work station and return and label
back-up items according to proper food handling procedures. Maintenance,
Sanitation, and Cleaning Activities Ensure food storage areas are clean.
Basic Cookery
Butcher Set-up Cooking Standards
Protein Storage Guidelines
Station Setup
Thawing Food
Related Work Experience At least 3 years of related work experience
Supervisory ExperienceNo supervisory experience is
required
Knowledgeable about all of the hotels
facilities/products and able to actively promote them.
Performs other related tasks as assigned by
management.
Prolonged periods of standing and/or walking.
Comply with unit cash handling, credit and check
cashing policies and procedures
Complies with Marriott International Hotels
Limited Regional Office policies and procedures.
Working hours as required to do your job but normally
not less than your contracted hours.
Maintain social distancing throughout the hotel,
as per the guidelines from the government, wherever possible from colleagues
and guests (distancing regulations will be in accordance with any government
guidance).
Wear all provided PPE instructed.
Wash hands frequently or after each task
following proper handwashing techniques. Sanitize hands on a regular basis
during shifts