1. Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager 2. Enliven the spirit to serve basics and conduct yourself professionally at all times to appropriately represent Marriott 3. Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned and safe. 4. Delegate tasks to station attendants and cooks and follow up on quality and accuracy of outcomes. 5. When working on a food station or in direct contact with the guests, hygiene, smiling and service attitude has to be at the top level 6. Set up of stations and prepare mise en place as instructed by Supervisor, following daily production charts according to business demands. 7. Check stations set ups prepared by Station Attendants and assist in compliance with Production chart 8. Assist in orientation of kitchen trainees, student trainees, station attendants and cooks and assist them in their tasks 9. Great first impression of clean uniform, grooming and an overall positive attitude displayed is a MUST during duty 10.Handle equipment properly and inform your supervisor on maintenance issue, break down and maintenance requests 11.Adhere to safety guidelines at all times and report any unsafe work conditions and practices – OUR GOAL IS “0” ACCIDENTS 12.Follow and enforce uniform standards, including name tag, basic card, calibrated thermometer and green hygiene essential card 13.Follow and enforce F.I.F.O. principle – first in, first out procedure at all times and date and label food prepared in the operation, indicating production date, person produced and content 14.Take temperature checks and record as assigned by supervisor; record and report any unsafe temperatures found 15.Follow and enforce “Clean as you go” policy and keep work area clean at all times and fill in assigned cleaning charts daily and follow cleaning schedule rigorously 16.Report to your immediate supervisor immediately if late for work or sick (report back with doctors certificate when resuming duty) 17.Attend and actively participate in the daily 15 minute pre-shift trainings and taste panels and in trainings offered to increase skills and knowledge about food production 18.Be able to work and assist in other areas of the culinary department when needed and take part in cross-training when required 19.Check all food in fridges at the beginning and end of every shift; assist trainees and station attendants in their areas and correct and train them if necessary 20.Reports to Supervisor before leaving the work station and/or before leaving duty 21.Preserve and enforce preserving of energy by switching off all equipment after work or if not needed 22.Breaks and meal periods as hotel policy