Marriott Careers


Tianjin, China
Food and Beverage & Culinary

Job Description

Check out pictures from associates at this location, and some videos too!

Posting Date Aug 30, 2017
Job Number 170013C3
Job Category Food and Beverage & Culinary
Location Jixian Marriott Hotel, Tianjin, China VIEW ON MAP
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 70 beautiful properties in gateway cities and distinctive resort locations around the world. Our associates deliver sophisticated and warmly authentic service in a comfortable and luxurious atmosphere that cultivates fulfilling experiences for both our associates and our guests.

Job Summary

Assist the Sous Chef in the daily operation to produce high quality products to their best knowledge. Train subordinates on food production, Marriott international standards, 30 point hygiene rules and regulations, hotel standards and to follow hotel policies and procedures. Be able to supervise a shift in Sous Chefs’ absent.





  1. Work as directed from their supervisors.



  1. Make sure that food is tasty, attempting presented, fresh, correct portioned and safe.



  1. Buffet food is delivered on time, 15 minutes, before opening the restaurant or banquet function.



  1. That mise en place is fresh, correct size, portioned and according to business.



  1. Learn and execute the 30 point hygiene standards at all times.



  1. Wash hands before entering the kitchen or returning to work station.



  1. Train subordinates with Marriott standards and assures that it meet all times.



  1. Ensure that Marriott International documents are filled in correctly and necessary changes are done.



  1. A la carte food is cooked perfectly right, hot and in the stipulated time.



  1. Proper handling of equipment.



  1. Take temperature checks as required and keep record.



  1. Follow “Clean as you go” policy and keep work area clean at all times.



  1. All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first.



  1. If sick, report immediately to your supervisor.



  1. Make sure production charts are closely followed and adhered to.



  1. Cold food for straight consumption is handled with gloves at all times.



  1. Usage of right chopping boards is maintained at all times.