Job Number 18000XDS
Job Category Food and Beverage & Culinary
Location Dubai Marriott Harbour Hotel & Suites, Dubai,
United Arab Emirates VIEW ON MAP
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly
Start Your Journey With Us
Dubai is a cosmopolitan city built on irrepressible ambition
and unsurpassed luxury. Home to the world’s tallest building, the largest
shopping mall and the iconic Palm Jumeirah, it is a place for those who seek
the best the world has to offer.
The Marriott Hotels brand, Marriott International’s flagship
brand with more than 500 global locations, is advancing the art of hosting so
that our guests can travel brilliantly. As a host with Marriott Hotels, you
will help keep this promise by delivering premium choices, sophisticated style,
and well-crafted details. With your skills and imagination, together we will
innovate and reinvent the future of travel.
A family friendly hotel, the Dubai Marriott Harbour Hotel
and Suites is located at the stunning Dubai Marina. An 11-minute stroll from
Marina Walk, this upscale all-suite hotel in a high-rise tower features
elegantly conceived accommodation, outstanding event and business facilities, a
stylish 52nd-floor restaurant/lounge with panoramic views, a trendy British
bistro and a coffee shop. And the haven of health and relaxation that is Saray
Spa and Fitness Center.
Job Summary:
Supervise and coordinate activities of cooks and workers.
Determine how food should be presented, and create decorative food displays.
Ensure proper portion, arrangement, and food garnish to be served. Monitor the
quantity of food that is prepared. Inform Food & Beverage service staff of
menu specials and out of stock menu items.
Prepare special meals or substitute items. Assist cooks and kitchen
staff with various tasks. Provide cooks with needed items. Monitor stock of
kitchen supplies and food. Maintain kitchen logs for food safety program and
food products. Ensure the quality of the food items and notify manager if a
product does not meet specifications.
Assist management in hiring, training, scheduling,
evaluating, counseling, disciplining, and motivating and coaching employees.
Follow all company and safety and security policies and procedures; report
maintenance needs, accidents, injuries, and unsafe work conditions to manager;
complete safety training and certifications. Ensure uniform and personal
appearance is clean and professional; maintain confidentiality of proprietary information;
protect company assets. Address guests’ service needs. Speak with others using
clear and professional language. Develop and maintain positive working
relationships with others; support team to reach common goals; listen and
respond appropriately to the concerns of other employees. Ensure adherence to
quality expectations and standards. Stand, sit, or walk for an extended period
of time. 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. Perform other
reasonable job duties as requested by Supervisors.
SPECIFIC DUTIES:
The following are specific responsibilities and
contributions critical to the successful performance of the position:
General Kitchen
Ensure the quality of the food items and notify manager if a
product does not meet specifications.
Communicate any assistance needed during busy periods to the
Chef to ensure optimum service to guests.
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.
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.
Operate ovens, stoves, grills, microwaves, and fryers to
prepare foods.
Report maintenance issues immediately to appropriate
personnel (i.e., management or maintenance).
Inform Chef of any excess food items that can be used in
daily specials or elsewhere.
Maintain food logs for all food products (e.g., production
charts).
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.
Food Safety
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.
Prepare all potentially hazardous foods at the correct
temperature according to the HACCP guidelines.
Maintain kitchen logs for food safety program compliance
(e.g., A1, A2, A3 etc.).
Maintain up-to-date knowledge of company Food Safety
Programs within assigned area of responsibility, as well as Dubai Municipality
standards.
Follow guidelines and checklists related to PIC (Person in
charge)
Support initiatives related to food safety.
Report any guest complaints or other issues related to food
safety to the Culinary management.
Stocking/Receiving
Monitor stock of kitchen supplies and food to identify
needed items and ensure neat and orderly storage, and communicate potential
product shortages, or price changes, to supervisor/manager.
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.
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.
Prepare ingredients for cooking, including portioning,
chopping, and storing food before use.
Monitor food quality while preparing food and throughout the
day utilizing the HACCP forms and production charts.
Wash and peel (if required) fresh fruits and vegetables to
prepare them for cooking or consumption.
Assist cooks and kitchen staff with various tasks as needed,
and provide cooks with needed items.
Prepare special meals or substitute items, where possible,
to satisfy guest requests.
Supervise and coordinate activities of cooks and workers engaged
in food preparation.
Determine how food should be presented, and create
decorative food displays.
