F&B Kitchen - Trainee

JOB SUMMARY Prepare food in accordance with portion and quality standards specified in recipes of all day dining restaurant operation under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures.

QUALIFICATIONS & EXPERIENCE Diploma / Vocational certificate in Culinary Skills or related field No experience needed

CORE WORK ACTIVITIES

Adhere HACCP policies and procedures within the hotel Maintain cleanliness and hygiene of your work stations and maintenance of equipments Communicate with team member of hazardous situation and notify supervisors of potiential dangers Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards Adhere hotel brand standards Establish and maintain effective employee working relationships Attend and participates in all kitchen briefings and meetings Attend and participate in training sessions as scheduled Communicate politely and display courtesy to guests and internal customers

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.