Commis III

POSITION SUMMARY

The Commis III is responsible to prepare ingredients for cooking,
including portioning, chopping, and storing food. Wash and peel fresh fruits
and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food
according to recipes, quality standards, presentation standards, and food
preparation checklist. Prepare cold foods.

Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine
if they have been cooked sufficiently. Monitor food quality while preparing
food. Set-up and break down work station. Serve food in proper portions onto
proper receptacles.

Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check
and ensure the correctness of the temperature of appliances and food.

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; maintain confidentiality
of proprietary information; 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; listen
and respond appropriately to the concerns of other employees.

Ensure adherence to quality expectations and standards. 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 25
pounds without assistance. Perform other reasonable job duties as requested
by Supervisors.

OUR BENEFITS

• Exclusive staff discounts on hotel accommodation and food & beverage
  across all Marriott International properties for you, your family,
  and friends.
• Career growth and development through Marriott’s global
  learning and training programs.
• Duty meals provided.
• Associate
  transportation provided.
• Prorated unused sick leave paid out at year
  end.
• Employment with a globally recognized hospitality brand committed
  to diversity, inclusion, and equal opportunity.

QUALIFICATION AND EXPERIENCE

• Certificate
  or Diploma in Culinary Arts, Hospitality, or a related field is
  an advantage.
• Previous experience preferred.
• Strong attention
  to detail, cleanliness, and food presentation.
• Good communication
  and teamwork skills.
• Willingness to learn and follow instructions
  from senior kitchen staff.
• Ability to work flexible shifts, including
  weekends and public holidays.
• Physically fit to meet job demands,
  including prolonged standing and lifting.
• Ability to work independently
  and as part of a team.
• Must have legal working rights in Fiji.