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Marriott Butcher in Ad Diriyah, Saudi Arabia

Job Number 24120978

Job Category Food and Beverage & Culinary

Location Diriyah Riyadh a Luxury Collection Hotel, 3017 Alemam Mohamed Bin Masoud, Ad Diriyah, Saudi Arabia, Saudi Arabia

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Non-Management

Position Summary

Prepare various cuts of meat as required, including correctly preparing beef, lamb, and pork cuts, and labeling the type of cut, date, and destination of meats. Prepare ingredients for cooking, including portioning, chopping, and storing food. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Maintain kitchen logs for food safety program compliance and food logs for all food products. Monitor food quality while preparing food. Set-up and break down work stations. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Complete cleaning checklists. Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers.

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; 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. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. 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 75 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight. Perform other reasonable job duties as requested by Supervisors.

Critical Task

CRITICAL TASK

Safety and Security

  • Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.

  • Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.

  • Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.

  • Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.

  • Complete appropriate safety training and certifications to perform work tasks.

  • Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.

Policies and Procedures

  • Follow company and department policies and procedures.

  • Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.

  • Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.

  • Protect the privacy and security of guests and coworkers.

  • Perform other reasonable job duties as requested by Supervisors.

Guest Relations

  • Assist other employees to ensure proper coverage and prompt guest service.

Communication

  • Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.

  • Speak to guests and co-workers using clear, appropriate and professional language.

  • Talk with and listen to other employees to effectively exchange information.

Assists Management

  • Ensure employee compliance with company standards and policies and external regulations (e.g., safety, OSHA, department-specific procedures such as food standards).

Working with Others

  • Support all co-workers and treat them with dignity and respect.

  • Develop and maintain positive and productive working relationships with other employees and departments.

  • Partner with and assist others to promote an environment of teamwork and achieve common goals.

Quality Assurance/Quality Improvement

  • Comply with quality assurance expectations and standards.

Physical Tasks

  • 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 75 pounds without assistance.

  • Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.

General Kitchen

  • Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.

  • Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.

  • Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.

  • Ensure the quality of the food items and notify manager if a product does not meet specifications.

  • Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.

  • Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

  • Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.

  • Inform Chef of any excess food items that can be used in daily specials or elsewhere.

  • Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).

  • Maintain food logs for all food products (e.g., production charts).

  • Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.

  • Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).

Sanitation and Maintenance

  • Complete cleaning checklists to determine appropriate timelines for cleaning and sanitizing (such as floors, equipment, drains, walls, surfaces, doors, lights, and trashcans).

  • Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.

  • Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.

  • Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Stocking/Receiving

  • Date delivered boxes and record food and supply deliveries.

  • Check the quantity and quality of deliveries and received products, ensuring appropriate temperature of delivered items.

Kitchen Tools & Equipment

  • Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

  • Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.

Food Preparation

  • Prepare ingredients for cooking, including portioning, chopping, and storing food before use.

  • Prepare various cuts of meat as required, including correctly preparing beef, lamb, and pork cuts, as well as accurately labeling the type of cut, date, and destination of meats.

  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

  • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.

  • Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.

CRITICAL COMPETENCIES

Analytical Skills

  • Arithmetic Computation

Interpersonal Skills

  • Interpersonal Skills

Communications

  • Communication

Personal Attributes

  • Integrity

  • Dependability

  • Initiative

  • Stress Tolerance

  • Positive Demeanor

  • Safety Orientation

Organization

  • Planning and Organizing

  • Time Management

Physical Abilities

  • Physical Strength

  • Proper Lifting Techniques

  • Stamina

  • Hand-Eye Coordination

  • Agility

Equipment and Tools

  • Thermometer and Thermostat

  • Kitchen Measurement Tools

  • Temperature Standards

  • Kitchen Tools

Basic Cookery

  • Fish Storage

Butcher

  • Protein

  • Protein Storage Guidelines

  • Meat Carving

Cleaning and Sanitation

  • Kitchen Maintenance

  • Sanitation Systems

PREFERRED QUALIFICATIONS

Education Technical, Trade, or Vocational School Degree

Related Work Experience At least 2 years of related work experience

Supervisory Experience No supervisory experience is required

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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