Job Description
1. To work as directed from their supervisors 2. Make sure that food is tasty, attempting presented, fresh, correct portioned and safe. 3. Buffet food is delivered on time, 15 minutes, before opening the restaurant or banquet function. 4. That mise en place is fresh, correct size, portioned and according to business. 5. Will learn and execute the 30 point hygiene standards at all times. 6. Wash hands before entering the kitchen or returning to work station 7. Train subordinates with Marriott standards and assures that it meet all times 8. Ensure that Marriott International documents are filled in correctly and necessary changes are done 9. A la carte food is cooked perfectly right, hot and in the stipulated time.