Commis II - Pastry

• Produce food items for service in the restaurant and catering functions, ensuring that all are prepared according to Marriott standards and specifications
• Perform other duties as assigned to meet the business need

• Prepare food of consistent quality following Marriott recipe cards
• Date all food containers and rotate per Standard Operating Procedures (SOP)
• Practice safety standards at all times
• Cook orders as requested, including special requests
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs
• Practice sanitation standards at all times
• Properly portion all items on assigned station
• Control food waste, loss and usage per SOP
• Assist in setting up plans and actions to correct any food cost problems
• Check pars for shift use, determine necessary preparation, freezer pull and line set up
• Assist in prep work of vegetables and condiments as required for the next shift
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables
• Train entire team about 70 and 30 point food hygiene rule and regulations
• Ensures all Marriott SOP’s and LSOP’s are implemented correctly
• Obey to Marriott business ethnic conduct guide book at all times
• Obey to the hotel’s established associate handbook
• Attend daily 15 min training within your department
• Attend daily F&B briefings
• Attend monthly departmental meeting

Training, development, recognition, holistic well-being, true camaraderie with a diverse group of co-workers