Work-Study Program in Culinary Arts (Open to All)

Under the supervision of your apprenticeship supervisor (Director of Operations). Your role is to apply what you learn in theory during classes and put it into practice in the kitchen, following the chefs’ instructions and advice while strictly adhering to food safety standards.

Your responsibilities will include:

• Preparing and setting up ingredients for staff meals and dishes to be served to customers.
• Receiving, checking, and storing food products in accordance with safety and hygiene standards.
• Tracking the traceability of unpackaged products.
• Managing stock and inventory.
• Planning and organizing the preparation steps for recipes.
• Proper use of kitchen equipment for food preparation.
• Application of cooking techniques to different types of products.
• Plating and serving dishes in accordance with presentation standards and guidelines.

Your general responsibilities:

• Providing personalized service and anticipating customer needs.
• Proactively responding to requests and reporting risks.
• Adhering to safety procedures and hygiene standards.
• Participating in department meetings and training sessions.

Your guidelines regarding kitchen staff equipment and uniforms:

• Each kitchen employee must have their own knife set, complete and in good condition.
• Wearing professional attire (chef’s jacket, chef’s hat, apron, safety shoes, etc.) is required.

What you need to know:

• The various departments of the hotel so you can assist guests as needed.
• The history of the Marriott chain and its values.

Your safety and hygiene protocols:

• You must report any dangerous or risky situation to your supervisor.
• You must complete the safety and security training provided by the establishment.
• You must be familiar with the company’s applicable procedures regarding cleanliness and hygiene.

Your conduct in the workplace:

• You must ensure that unoccupied areas, as well as lights and air conditioning, are turned off.
• In the event of a malfunction, you must notify the department so that they can repair the identified issue.
• Follow the waste sorting guidelines established by the facility (organic waste, paper, cardboard, plastic, etc.)

Your skills:

• Attention to detail
• Stress resilience
• Respect for hierarchy
• Availability
• Team spirit
• Responsiveness
• Organization
• Hygiene

To ensure effective communication with supervisors and colleagues, you must:

• Use clear, appropriate, and professional language.
• You must communicate with your colleagues about departmental needs or potential incidents discreetly, away from customer areas.
• Maintain a positive relationship with your colleagues.
• Respect the chain of command.

Ambassador for the hotel and its values: Humanity, Excellence, Integrity, Innovation

Team spirit: It is essential to your professional success and ensures that guests enjoy an exceptional stay. You are committed to diversity in people and ideas.

Interpersonal skills: These are essential for applying your expertise

• Service-oriented mindset
• Etiquette and protocol (friendliness, discretion, politeness, availability)
• Personal presentation and appropriate conduct

Positive impact: You are aware of your influence on society and the planet, and you take action to improve it. As a member of our team, you will actively participate in our CSR initiatives, thereby contributing to our commitment to environmental and social sustainability.