MAJOB RESPONSIBILIES 责任概要
To assist the
Chef de Partie
in the daily operation to produce high quality products to their best knowledge. Train subordinates on food production, Marriott international standards, 30 point hygiene rules and regulations, hotel standards and to follow hotel policies and procedures.
SPECIFIC DUTIES 工作任務 :
To work as directed from their supervisors.
Make sure that food is tasty, attempting presented, fresh, correct portioned and safe.
food is delivered on time, 15 minutes, before opening the
That mise en place is fresh, correct size, portioned and according to business.
Will learn and execute the 43 point hygiene standards at all times.
Wash hands before entering the kitchen or returning to work station.
Train subordinates with Marriott standards and assures that it meet all times.
Ensure that Marriott International documents are filled in correctly and necessary changes are done.
A la carte food is cooked perfectly right, hot and in the stipulated time.
Proper handling of equipment.
Take temperature checks as required and keep record.
Follow “Clean as you go” policy and keep work area clean at all times.
All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first.
If sick, report immediately to your supervisor.
Make sure production charts are closely followed and adhered to.
Cold food for straight consumption is handled with gloves at all times.
Usage of right chopping boards is maintained at all times.
Time card must be punched in and out.
No associate to be on the property after working hours without authorization.
Attends the daily 15 minute training session.
Set up station properly and on time for each service period.
Make sure all food is prepared by recipes designated by supervisor.
Inform supervisor of any problems or complaints when they arise.
Be able to work in another area when needed and take part in cross-training when directed.
Food in fridges to be checked on the beginning of every shift and container be changed.
Proper requisitioning to be done as per requirement.
Attend and conduct training sessions as required.
Coordinate with concerned departments for any issues which may arise.
All meetings to be attended as required.
Get involved in buffet set ups and decorations.
Follow hotel policy as laid out in associate hand book.
omplete the other reasonable duties assigned by
JOB SPECIFICATION職位要求 :
Profile of Competency
Minimum of 3 years experience ,
5* Hotel experience is an advantage
English speaking an advantage
Diploma from a recognized institute or specific trained for a specific task