Marriott Al Jaddaf
December 2013 — Present
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Hygiene Manager at Marriott International
Ensuring that the hotel runs in accordance with Dubai Municipality, Marriott International and HACCP guidelines.
Conducting in-house trainings for Marriott International hygiene trainings, Introduction to HACCP and proctoring of the NRFSP examination for Food safety managers.
Conducting the monthly internal audit of restaurants and kitchens according to Marriott International and HACCP guidelines.
Assisting the Chef to implement HACCP in the Hotel, and taking care of the F&B operations cleanliness.
Taking care of the daily upkeep of hygiene standards according to HACCP regulations. Assisting with Food & Beverage administration work, designing menus, creating email footers, setting up of the facebook page for the hotel, maintaining the hotel website.
Also looked after the Bistro restaurant as a restaurant manager for the breakfast service.
My duties vary from assisting the Executive Chef with cost control, recipe card preparation, purchasing, menu planning to salad and dessert preparation for functions and dinner service.
IN ADDITION I ALSO MAINTAINED THE HYGIENE STANDARDS IN ACCORDANCE TO DUBAI MUNICIPALITY STANDARD REGULATIONS IN BOTH KITCHENS
I was in charge of releasing rooms after checking for cleanliness and all Hotel standard amenities were placed in the rooms, making the morning reports for the staff and coordinating with the front office for quick availability of rooms.
I was responsible for check-ins and check-outs, Currency exchange and also checking and filing of guest reservations working on Fidelio. I was also working as a reliever for the Business Centre and Club Lounge Reception. I had also worked as a reliever for the Concierge, where I would be able to direct the guests to points of interest in Dubai.
I would be setting up tables, taking and placing orders, and helping to set up the buffet. I also learnt how to place orders on the Micros system and for billing.