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Nouman Abdullah
• To ensure the quality of food is per Marriott Standards and all SOP’s are in practice, defined for the production of food. • To check all food receiving and storage areas to ensure that checking and handling procedures at receiving, and storage of all items in the storage area are according to the SOP’s. • To check the food production areas to ensure that all associates are working according to thirty essentials food safety principles (HACCP). • To check the refrigerator thermometer (external and internal) and maintaining their records as per SOP’s at all times and to keep the records for three months. • To check food temperatures during storage and cooking and keeping records as per SOP’s. • To complete and maintain all other record as per SOP’s. Preparing 15 min training schedule, preparing and checking pre-shift panel documentation. • To keep record of all exemptions from Marriott International and getting they renewed each year. • To check the Stewarding area for its compliance with relevant SOP’s regarding ware wash temperature management, condition of cutlery, crockery, hygiene, organization. • To check all over cleanliness of kitchen and restaurant areas and Associates Restaurant as per SOP, recommended in-house audit format and inspector’s (Marriott International) form. • To conduct the recommended “in-house audit “once a week (30 Food Quality & Safety Standards essentials). • To conduct surprise audits once a week as per the inspector’s audit checklist and sharing the feedback with Executive Chef. • To check the condition of associates in terms of personal hygiene, uniform, etiquette at work place. • Ensuring over all compliance to brand standards management through Spirit to Serve Program and motivating associates toward the same. • To conduct training for all kitchen associates, stewarding associates and Engineering associates responsible for temperature management in the kitchen on “Great Food Safe Food” programs. • Ensuring that the certification of all is available on file and is not older than a year in each case. (To be done in collaboration with the Training Manager) • Making, displaying and maintaining the posters, information material, notice board etc. to raise associate’s awareness about quality assurance, brand standards and keeping crucial information on every one finger tips. • Highlighting cases requiring counseling or disciplinary action among associates who do not respect brand standards to Executive Chef who would then hand over cases to HR with appropriate recommendations. • Taking the round of the satellite kitchens with restaurants, banquet and Bar BQ Kitchen and ensuring all SOP’s as in main kitchen’s case.
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