Cook I

SINGAPORE MARRIOTT TANG PLAZA HOTEL; Singapore; On-site; SGD 22,000 - 33,000; Full time

Job summary

SINGAPORE MARRIOTT TANG PLAZA HOTEL in Singapore is seeking a dedicated kitchen associate to prepare food in line with Marriott standards of quality, presentation and sanitation. You will work with the culinary team to ensure consistency and timely service, while maintaining strict hygiene practices.

Key duties include daily procedure preparation, maintaining cold storage, labeling and dating refrigerated items, adhering to cleaning policies, and supporting the Sous Chef during peak times.

Qualifications

• 1 year of working experience in this position is advantageous
• Maintain sanitation and hygiene standards
• Possess a strong sense of initiative

Responsibilities

• Prepare food in accordance with Marriott standards of quality, presentation and sanitation
• Complete daily procedures as per Marriott procedures
• Maintain food quality and service per standard recipes and procedures
• Identify, label and date refrigerated foods and ensure proper chilling
• Follow Clean as you go policy and daily sanitation tasks
• Maintain housekeeping in walk-in boxes, freezers, and storerooms
• Report maintenance needs to the Sous Chef
• Attend associates meetings and adhere to safety policies
• Lead a team during absence of senior staff
• Perform other duties as assigned

Skills

Experience in cooking

Sanitation and hygiene

Initiative

Job description

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 Temprature 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. Attend all associates meeting.

9. Adhere to the Accident Prevention Programs and Education, and Enforcement Committee policies.

10. Know job descriptions of subordinates.

11. Ensure that food displays are attractive.

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

13. Responsible in leading a team during the absence of your senior position.

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

JOB REQUIRMENTS

• At least 1 year(s) of working experience for this position will be an advantage.
• Manage and maintain sanitation and hygiene standards.
• Possess a strong sense of initiative