Cook (Casual Labour - 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 standardised 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. Ensure that food displays are attractive.

9. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.

10. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Understand and speak simple English
• 1-2 years’ experience in similar capacity
• Previous experience in a kitchen or culinary environment is preferred but not mandatory.
• Ability to work flexible hours, including weekends and public holidays.
• Strong attention to detail and organizational skills.