Cook

JOB SUMMARY

To prepare food in accordance with Marriott Standard of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

1. Prepare all food for breakfast, lunch and dinners maintain food quality and service in accordance with standardized company recipes procedures.
2. Fill in all record as steak charts, roast meat charts, production charts, etc.
3. Maintain good housekeeping practices in all week-in fridge, walk-in freezer, and dry goods storeroom.
4. Maintain proper pars stock levels, maintain top quality freshness.
5. Ensures that all the kitchen equipment is in good working order and reports any faults or damage to supervisor
6. Date and label all food items and rotate as per standard operating procedures.
7. Practice proper break-down and storage of all leftovers.  All refrigerated food must be properly identify, covered, dated and chilled as soon as possible.
8. Begin advance preparation for next day and for the next shift.
9. Properly portion all items on your assigned station.
10. Maintain high standards of personal hygiene, grooming and presentation.
11. Control food waste and loss. Assist in setting up plans and actions to correct any food cost problems.
12. Maintain clean and orderly work areas.
13. Attend all associates meeting and training.
14. . Attends all scheduled training at his, her level.
15. Each associate is expected to carry out all reasonable requests by Management which the associate is capable of performing.
16. Any other duties as may be assigned from time to time.
17. Attends all scheduled training at his, her level.
18. Initiates action to correct a hazardous situation and notify supervise/managers of potential danger.
19. Adheres and ensures that all policies and procedures, and Staff handbook regulations are abided by.
20. Deals effectively with guests and workplace associates 
21. Works effectively to promote harmony and teamwork