To assist the Sous Chef in the daily operation to produce high quality products to their best knowledge. Train subordinates on food production, Marriott international standards, 43 point hygiene rules and regulations, hotel standards and to follow hotel policies and procedures. Is able to supervise a shift in Sous Chefs’ absent.
To work as directed from their supervisors.
Make sure that food is tasty, attempting presented, fresh, correct portioned and safe.
Buffet food is delivered on time, 15 minutes, before opening the restaurant or banquet function.
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 glov