Breakfast Room Kitchen - Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Singapore, Singapore, Singapore -

Full Time

Start Date

Immediate

Expiry Date

28 Aug, 26

Salary

0.0

Posted On

30 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, HACCP, Mise-en-place, Food Presentation, Kitchen Hygiene, Buffet Preparation, A La Carte Cooking, Equipment Maintenance, Team Collaboration, Guest Relations

Industry

Hospitality

Description

JOB SUMMARY Responsible for the daily productions, preparation and presentation of all day dining restaurant operation (inclusive of in room-dining, lobby lounge and poolside) under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures CANDIDATE PROFILE Education and Experience * Diploma / Vocational certificate in Culinary Skills or related field * Minimum 2 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen 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 potential 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. The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, 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.

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Responsibilities

Responsible for the daily production, preparation, and presentation of food for all-day dining, in-room dining, and poolside operations. Ensures adherence to hotel recipes, brand standards, and strict hygiene policies.