**Description:**
With its many museums, colorfultulips, peaceful canals and 17th\-century architecture, Amsterdam charms everyvisitor\. In the midst of this splendid city, you'll find the Amsterdam MarriottHotel\.
Our luxury Amsterdam Hotel, locatedacross from Leidseplein's fine dining, shopping and entertainment, is a5\-minute walk to many attractions including the Rijksmuseum and Van GoghMuseum\. In the morning, after a great rest on luxurious Revive bedding, visitthe Vondelpark for a relaxing walk or our on\-site 24\-hour health club for agreat workout\.
Spacious guest rooms have everything you need for business orleisure travel: air conditioning, high\-speed Internet, in\-room safe, mini\-barand work desk\. Upscale and casual dining awaits in our two restaurants whereyou can grab a burger and beer or Amsterdam's finest steak in town\.
Our 12 banqueting facilities areequipped with the newest technology\. We welcome you to our Meetings Imagned \.
For more information: www\.amsterdammarriott\.com
**Qualifications**
Safety and Security
+ Reportwork related accidents, or other injuries immediately upon occurrence tomanager/supervisor\.
+ Identifyand correct unsafe work procedures or conditions and/or report them tomanagement and security/safety personnel\.
+ Followcompany and department safety and security policies and procedures to ensure aclean, safe, and secure environment\.
+ Followpolicies and procedures for the safe operation and storage of tools, equipment,and machines\.
+ Useproper equipment, wear appropriate personal protective clothing \(PPE\), andemploy correct lifting procedures, as necessary, to avoid injury\.
+ Completeappropriate safety training and certifications to perform work tasks\.
+ Followproperty specific procedures for handling emergency situations \(e\.g\.,evacuations, medical emergencies, natural disasters\)\.
Policies and Procedures
+ Followcompany and department policies and procedures\.
+ Follow the companies rules for time management
+ Monitor subordinates break and worktimes and correct any breachin LMS
+ Respect deadlines for evaluations and given operational tasks
+ Daily control of food logs for all food products \(e\.g\.,production charts\)\.
+ Protectcompany tools, equipment, machines, or other assets in accordance with companypolicies and procedures\.
+ Ensureuniform, nametags, and personal appearance are clean, hygienic, professionaland in compliance with company policies and procedures\.
+ Protectthe privacy and security of guests and coworkers\.
+ Maintainconfidentiality of proprietary materials and information\.
+ Performother reasonable job duties as requested by Supervisors\.
Guest Relations
+ Assistother employees to ensure proper coverage and prompt guest service\.
+ Addressguests' service needs in a professional, positive, and timely manner\.
Communication
+ Provideassistance to coworkers, ensuring they understand their tasks\.
+ Communicate upcoming shortages or errors to supervisor
+ Speakto guests and co\-workers using clear, appropriate and professional language\.
+ Talkwith and listen to other employees to effectively exchange information\.
+ Discusswork topics, activities, or problems with coworkers, supervisors, or managersdiscreetly and quietly, avoiding public areas of the property\.
+ Answertelephones using appropriate etiquette including answering the phone within 3rings, answering with a smile in one's voice, using the callers' name,transferring calls to appropriate person/department, requesting permissionbefore placing the caller on hold, taking and relaying messages, and allowingthe caller to end the call\.
Assists Management
+ Serveas a departmental role model or mentor by working alongside employees toperform technical or functional job duties\.
+ Assignand ensure work tasks are completed on time and that they meet appropriatequality standards\.
+ Ensurethat hourly employees are trained on company core values, job roles,responsibilities, and technical and service aspects of the job\.
+ Encourageand motivate employees to perform their best, take responsibility for tasks andassignments, make decisions and provide input on possible improvements\.
+ Assistmanagement in establishing and communicating goals, performance expectations,timetables and deadlines for shift or departmental operations to hourlyemployees and ensure that they are understood\.
+ Ensureemployee compliance with company standards and policies and externalregulations \(e\.g\., safety, OSHA, department\-specific procedures such as foodstandards\)\.
Working with Others
+ Supportall co\-workers and treat them with dignity and respect\.
+ Handlesensitive issues with employees and/or guests with tact, respect, diplomacy,and confidentiality\.
+ Partnerwith and assist others to promote an environment of teamwork and achieve commongoals\.
+ Developand maintain positive and productive working relationships with other employeesand departments\.
+ Activelylisten to and consider the concerns of other employees, respondingappropriately and effectively\.
Quality Assurance/Quality Improvement
+ Complywith quality assurance expectations and standards\.
+ Monitorthe performance of others to ensure adherence to quality expectations andstandards\.
Physical Tasks
+ Stand,sit, or walk for an extended period of time or for an entire work shift\.
+ Reachoverhead and below the knees, including bending, twisting, pulling, andstooping\.
+ Move,lift, carry, push, pull, and place objects weighing less than or equal to 25pounds without assistance\.
General Kitchen
+ Ensurethe quality of the food items and notify manager if a product does not meetspecifications\.
+ Followappropriate personal hygiene procedures to ensure food served to guests is safefor consumption, including disinfecting hands prior to handling food andwearing a hat/hairnet and proper footwear\.
+ Followand ensure compliance with food safety and handling policies and procedures, suchas product rotation, First In\-First Out \(FIFO\); dating, labeling, cleaning, andorganizing coolers/freezers/storage areas; and Cold Chain compliance, acrossall food\-related departments and areas\.
+ Prepareall potentially hazardous foods at the correct temperature according to theHACCP guidelines\.
+ Communicateany assistance needed during busy periods to the Chef to ensure optimum serviceto guests\.
+ Monitorthe quantity of food that is prepared and the portions that are served in tocontrol food waste and ensure that good food is not thrown away\.
+ Checkand ensure the correctness of the temperature of appliances and food usingthermostats and thermometers, including monitoring freezer systems, such asfans, drains, and doors, for proper operation, and report issues or problems tofacility management\.
+ Operateovens, stoves, grills, microwaves, and fryers to prepare foods\.
+ Maintainkitchen logs for food safety program compliance \(e\.g\., A1, A2, QA\)\.
+ Reportmaintenance issues immediately to appropriate personnel \(i\.e\., management ormaintenance\)\.
+ Maintainup\-to\-date knowledge of company Food Safety Programs within assigned area ofresponsibility, as well as all local, state, and federal regulations\.
+ InformChef of any excess food items that can be used in daily specials or elsewhere\.
+ Maintainfood logs for all food products \(e\.g\., production charts\)\.
Sanitation and Maintenance
+ Washand disinfect kitchen area including tables, tools, knives, and equipment toensure sanitary conditions and meet the departmental standards, including usingsanitizers required by health department\.
+ Set\-upand break down work station with required mise en place, tools, equipment andsupplies, ensuring items are to established specs, ensuring adequate fill ofcontainers, storing items appropriately, and cleaning station as appropriate\.
+ Followand ensure compliance with sanitation and cleaning procedures and pest controlguidelines, reporting pest control issues to appropriate personnel\.
Stocking/Receiving
+ Monitorstock of kitchen supplies and food to identify needed items and ensure neat andorderly storage, and communicate potential product shortages, or price changes,to supervisor/manager\.
Kitchen Tools & Equipment
+ Usekitchen tools safely and appropriately, including using appropriate tools toopen cartons, boxes, and cans; keeping knives sharpened; using proper knifehandling procedures; using correct knives for particular food item or specifictask; using dry pads when moving hot material; and engaging all appropriatesafety devices prior to operating equipment\.
+ Usemeasuring tools \(for example, scale, measuring cups, measuring spoons\) toprecisely measure ingredients and portion sizes\.
Food Preparation
+ Prepareand cook food according to recipes, quality standards, presentation standards,and food preparation checklist, establishing priority items\.
+ Testfoods to determine if they have been cooked sufficiently, using methods such astasting, smelling, or piercing them with utensils\.
+ Weigh,measure, and mix ingredients according to recipes or personal judgment, usingvarious kitchen utensils and equipment\.
+ Portion food items as instructed or guide lined
+ Follow FIFO
+ Prepareingredients for cooking, including portioning, chopping, and storing foodbefore use\.
+ Monitorfood quality while preparing food and throughout the day utilizing the HACCPforms and production charts\.
+ Wash and peel \(ifrequired\) fresh fruits and vegetables to prepare them for cooking orconsumption\.
+ Assistcooks and kitchen staff with various tasks as needed, and provide cooks withneeded items\.
+ Preparespecial meals or substitute items, where possible, to satisfy guest requests\.
+ Superviseand coordinate activities of cooks and workers engaged in food preparation\.
+ Determinehow food should be presented, and create decorative food displays\.
Set\-up
+ Ensureproper portion, arrangement, and food garnish to be served to waiters orpatrons, according to standards\.
+ InformFood & Beverage service staff of menu specials and out of stock menu itemsthroughout the meal period\.
+ Servefood \(for example, soup, desserts, sides, entrees\) in proper portions ontodishes, plates, mugs, and bowls, ensuring proper plate appearance\.
Maintenance, Sanitation, and CleaningActivities
+ Ensurefood storage areas are clean\.
**Job:** _Culinary_
**Organization:** _Marriott Hotels Resorts_
**Location:** _NLD\-Netherlands_
**Requisition ID:** _16000KBK_