Commis 3 chef wanted – Marriott hotel – Dubai

Marriott Marquis Hotel Dubai

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Marriott Marquis Hotel Dubai
Marriott Marquis Hotel Dubai

Posting Date May 31, 2018
Job Number 18001J5X
Job Category Food and Beverage & Culinary
Location JW Marriott Marquis Hotel Dubai, Dubai, United Arab Emirates

JOB SUMMARY
 
Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

The following are specific responsibilities and contributions critical to the successful performance of the position:

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.
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.
Follow instructions given by your PIC (Person in Charge)
Do in practice what you have learned in training.

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.