Cook I (Banquet Kitchen)

JOB SUMMARY

To prepare food in accordance with Marriott standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

1. Prepare daily procedures in accordance with Marriott procedures.
2. Complete Daily Fridge Temperature Chart and Hot Food Cooling Chart at the end of each shift.
3. Maintain food quality and service in accordance with standardized company recipes and procedures.
4. All refrigerated food must be properly identified, covered, dated, and chilled as soon as possible.
5. Comply with the “Clean as you go” policy and daily sanitation projects and checklist.
6. Maintain good housekeeping practices in all walk-in boxes, walk-in freezer, and dry goods storeroom.
7. Regularly report all needed maintenance projects to the Sous Chef.
8. Attend all associates meetings.
9. Adhere to the Accident Prevention Programs and Education, and Enforcement Committee policies.
10. Know job descriptions of subordinates.
11. Ensure that food displays are attractive.
12. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.
13. Responsible for leading a team during the absence of your senior position.
14. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• At least 1 year(s) of working experience for this position will be advantageous.
• Manage and maintain sanitation and hygiene standards.
• Possess a strong sense of initiative.

We regret that only shortlisted applicants will be notified.