Responsibilities
To work as directed on station of assignment under appropriate Chef de Partie.
Set up station properly and on time for each service period.
Make sure all food is prepared by recipes designated by the executive chef or sous-chef
Make sure food quality and quantity meets our standards.
Make sure food is sent to correct area on time.
Be able to work in another area when needed and take part in cross training when directed.
Do not leave the kitchen without first seeing your supervisor to check your station.
All food items for storage must be covered with vita film, dated, labelled and initialled by person who made it.
After service turn off, clean and sanitized oven tops, work areas surface, knives, utensils and reach-in boxes.
Any other requests made by the executive chef and other management, including stooping, bending and lifting weights up to 30 pounds will normally be required.
Will sign acceptance of tools, uniforms, knives, etc. and will pay back to the company any notes for loss or damage of said equipments.
Breaks and meals - as laid down in the LSOP, 2X 15 minutes for coffee break and 1X 30 minutes for lunch or dinner, depending on hours of work.
If an employee is sick, he will report or contact the Executive Chef or Sous Chef immediately and will collect a sick note before attending the hotel clinic.
Make sure production charts are closely followed and adhered to.
Fill out the appropriate cleaning charts on a daily basis.
Be aware of accident prevention and help enforce safe work conditions - zero accident is our goal.
Follow all kitchen regulations as outlined and directed. ( MARRIOTT BRANDSTANDARD/ LOCAL REGULATIONS)
Job Details
| Date Posted: | 2012-12-27 |
| Job Location: | Doha, Qatar |
| Job Role: | Support Services |
| Company Industry: | Hospitality/Tourism/Travel |
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