Marriott International, Inc. Employee Review
Nice place to grow
*Responsible in operational & executive of “specially-hosted”for VVIP such as Head of State & Celebrities. *Assist the Executive Chef to in-charge of all aspects of Chinese Cuisine within the hotel F&B outlets, BEO meetings & Banquet facilities. *Responsible fully for the planning & execution of all Chinese Banquet events such as weddings, meetings & social gatherings. *Responsible for food costing ,duty rooster & leave administration. *Maintain a high standard of personal hygiene & observe all guidelines pertaining to NEA & HACCP standard. *To do training with ideas of the cooks in Chinese cuisine & organizing of Chinese food promotions. *Regulates temperature of combi ovens, cooking wok, Chinese barbecue roasting oven, grills, steams & other cooking equipments. *High motivation, ability to lead a team & quality fast pace environment.
Ratings by category
Avoid if possible, rubbish facilities, one directional hierarchical structure, complete mislabeling of the jobs, rudderless senior leadership, GM and HR incredibly difficult to deal with, lack of ownership of problems, lot of uncertainty about where Marriott want to go and how they are going to get there.
They will make the workers on salary work the overtime to cut the hours of the poor employees that are hourly paid you end up being on a terrible wage when you calculate it. Expect you to work Christmas Easter all bank holidays and summer months and take your holidays in January February time. Stay away and find a job that will respect you