Prepare ingredients for cooking, including portioning,
chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh,
measure, and mix ingredients. Prepare and cook food according to recipes,
quality standards, presentation standards, and food preparation checklist.
Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test
foods to determine if they have been cooked sufficiently. Monitor food quality
while preparing food. Set-up and break down work station. Serve food in proper
portions onto proper receptacles. Wash and disinfect kitchen area, tables,
tools, knives, and equipment. Check and ensure the correctness of the
temperature of appliances and food.
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. 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 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. Perform other reasonable job duties as requested by Supervisors.
following are specific responsibilities and contributions critical to the
successful performance of the position:
• Food Safety
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.
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.
all potentially hazardous foods at the correct temperature according to the
kitchen logs for food safety program compliance (e.g., A1, A2, A3 etc.).
up-to-date knowledge of company Food Safety Programs within assigned area of
responsibility, as well as Dubai Municipality standards.
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
instructions given by your PIC (Person in Charge)
in practice what you have learned in training.
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.
measuring tools (for example, scale, measuring cups, measuring spoons) to precisely
measure ingredients and portion sizes.
and cook food according to recipes, quality standards, presentation standards,
and food preparation checklist, establishing priority items.
ingredients for cooking, including portioning, chopping, and storing food
and peel (if required) fresh fruits and vegetables to prepare them for cooking
foods to determine if they have been cooked sufficiently, using methods such as
tasting, smelling, or piercing them with utensils.
measure, and mix ingredients according to recipes or personal judgment, using
various kitchen utensils and equipment.
food quality while preparing food and throughout the day utilizing the HACCP
forms and production charts.
cold foods, including preparing salads, cold sandwiches, condiments, and
Safety and Security
work related accidents, or other injuries immediately upon occurrence to
company and department safety and security policies and procedures to ensure a
clean, safe, and secure environment.
Loss Prevention/Security of any guest reports of theft.
Policies and Procedures
company, hotel and department policies and procedures.
•Follows Marriott International Hotels Limited
Regional Office policies and procedures
the privacy and security of guests and coworkers.
confidentiality of proprietary materials and information.
uniform, nametags, and personal appearance are clean, hygienic, professional
and in compliance with company policies and procedures.
company tools, equipment, machines, or other assets in accordance with company
policies and procedures.
other reasonable job duties as requested by Supervisors and Management.