Cook III (Banquets) at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, , Cayman Islands -

Full Time

Start Date

Immediate

Expiry Date

12 Jun, 26

Salary

0.0

Posted On

14 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Plating, Oven Operation, Grill Operation, Microwave Operation, Fryer Operation, Food Quality Monitoring, Station Setup, Portion Control, Sanitation, HAACP, FIFO, Basic Math, Communication, Adaptability, Computer Knowledge

Industry

Hospitality

Description

POSITION SUMMARY Cook III The best candidate is able to plan, prep, set-up and provide quality service in all areas of food production for breakfast, lunch and dinner menu items and specials in accordance with hotel standards and plating guide specifications. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently according the standards. 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 ideal candidate must have: * Culinary degree preferred * Pastry, Baking and confectionaries knowledge preferred * Previous experience in Italian Cuisine is an advantage * Previous experience in Luxury Culinary Operations as a Cook (3 years minimum) * Knowledge of FIFO and Sanitation / HAACP skills is a must * Flexible with hours & schedule. May include overnight shift. * Ability to move, lift carry, push, pull and place objects up to 30 pounds without assistance * Ability to stand, sit, or walk for an extended period of time. * The Ability to read and follow menus and recipes and compute basic mathematical calculations. * The Ability to maintain a high level of cleanliness, food safety standards and a passion for creative food preparation is essential. * Ability to communicate in English (read, write and speak). * Adaptability to work in a multicultural environment. * Basic Computer knowledge is require (word, excel, email). 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. 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; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; 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 or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 35 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None 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.

Responsibilities

The Cook III is responsible for planning, preparing, setting up, and providing quality service for all food production areas, including operating various kitchen equipment to hotel standards. Duties also involve maintaining cleanliness, ensuring correct food temperatures, and adhering to all company safety and security policies.