Banquet Kitchen - Commis 2 / Phụ bếp 2

Our jobs aren’t just about putting food on the table or serving guests during a banquet or event. Instead, we want to build an experience that is memorable and unique – with food and drinks on the side. Our F&B and Event Service Experts is skilled in a wide range of event functions and able to take the initiative and deliver a wide range of services to make sure that guests’ experience is well taken care of from start to finish. Whether setting tables and event materials communicating with the kitchen, interacting and serving guests, or cleaning work areas and supplies, the F&B and Event Service Expert makes transactions feel like part of the experience.

No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Doing all these things well (and other reasonable job duties as requested) is critical for F&B and Event Service Experts – to get it right for our guests and our business each time.

CORE WORK ACTIVITIES:

- Safety and Security

• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Complete appropriate safety training and certifications to perform work tasks.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

- Policies and Procedures

• Follow company and department policies and procedures.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Supervisors.

- Guest Relations

• Assist other employees to ensure proper coverage and prompt guest service.

- Communication

• Speak to guests and co-workers using clear, appropriate and professional language.

- Working with Others

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.

- Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

- Physical Tasks

• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

- General Kitchen

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.

- Sanitation and Maintenance

• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Disassemble and assemble kitchen equipment following safety procedures when cleaning.

- Kitchen Tools & Equipment

• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

- Food Preparation

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.

- Set-up

• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

- Banquet/Buffet

• Breakdown work station and return and label back-up items according to proper food handling procedures.

To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of the above-mentioned, but to highlight the most important aspects of your position. It is essential that all associates are committed to their jobs and the success of the enterprise, and maintain a willingness to accept total flexibility of jobs and duties throughout the hotel.

• Competitive salary and benefits
• Insurance as per labor law
• 24/24 personal accident insurance
• 12 annual leaves
• Annual health check
• Professional training and working environment
• Long term career opportunity
• Free duty meals, uniform and parking
• Other benefits for associates from Marriott

Experience/Kinh nghiệm: At least 1 year of related work experience / Ít nhất 1 năm kinh nghiệm làm việc ở vị trí liên quan
Critical competencies/Năng lực then chốt:

• Team Work/Làm việc nhóm
• Diversity Relations/Quan hệ đa dạng

- Personal Attributes/Tính cách cá nhân:

• Presentation/Trình bày
• Dependability/Đáng tin cậy
• Safety Orientation/Định hướng an toàn

- Stock and Inventory/Tồn kho & Dự trữ:

• Food Storage and Rotation/Lưu trữ và luân chuyển thực phẩm

- Basic cookery: 

• Recipe

Ứng viên vui lòng nộp hồ sơ tại Hoteljob hoặc có thể nộp trực tiếp tại Cổng số 88 Đồng Khởi, P. Bến Nghé, Quận 1, Thành phố Hồ Chí Minh, hoặc liên hệ qua số điện thoại 028 38272828 để biết thêm thông tin chi tiết.

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!!! Lưu ý - Tất cả các Khách sạn thuộc Tập đoàn Marriott International nói chung và Khách sạn Sheraton Saigon nói riêng không yêu cầu ứng viên đóng bất kỳ lệ phí nào trong quá trình Tuyển dụng.________________________________________________________________________________________________________________________________