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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. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the 'Gold Standards' of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Job Responsibility:
Maintain adherence to sanitation/health regulations and requirements
Meet with the Chef to review assignments, anticipate business levels, changes, and other information
Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are ready for service
Continue preparation work between meal services
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
Monitor food quality while preparing food
Weigh, measure, and mix ingredients according to recipes or personal judgment
Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
Ensure proper portion, arrangement, and food garnish to be served
Serve food in proper portions onto proper receptacle
Anticipate and communicate any assistance needed during busy periods
Be aware of food and labor costs and monitor food levels to minimize waste and maintain controls to meet forecasted food costs and identify instances of shortages when items may run out
Direct and assist Stewards to maximize clean-up efficiency
Provide new ideas to and run the department in the absence of the Chef and Sous Chef
Use kitchen tools safely and appropriately
Wash and disinfect kitchen area, tables, tools, knives, and equipment
Check and ensure the correctness of the temperature of appliances and food
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 are clean and professional
Welcome and acknowledge all guests according to company standards
Speak with others using clear and professional language
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
Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance