Junior Sous Chef - Meze

Join
a hotel that is a member of the Accor network, whose group brings together more
than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations.
Here, we believe in you and what you bring to the table. There are many
opportunities for development and advancement. Every gesture, every smile, every
action, contributes to creating a positive and memorable impact for our
customers, our colleagues and also for our planet. Together, we embody
the vision of responsible hospitality.

Take the opportunity to become
a Heartist®, and let your heart guide you in this world where life beats
faster.

• Supervising, coordinating and participating in
  the preparation of mise en place cooking for all F&B outlets.
• Controls
  freshness, preparation techniques and storage of goods used.
• To check
  Demi Chefs / Commis Chefs on his/her section:Â e.g. regarding personal
  hygiene.
• To assist the Chef de Cuisine in composing new recipes and menu
  ideas.
• Order and turnover of products in his section through daily
  inventory lists.
• Controls cooking procedures, portioning, garnishing
  and presentation of all dishes.
• Keeps effective contacts with colleagues
  of other departments.
• Is involved on other tasks and cooperates
  in special projects when required.
• Sets up work rosters of his section
  in consultation with the Sous-Chef.
• Allocates different tasks according
  to the mise en place list.
• To consistently provide and maintain
  the highest standard of guest care and service.
• To maintain a high
  standard of personal hygiene and grooming at all times.
• To ensure
  that your designated uniform is worn well pressed and in a good state
  of repair.
• To familiarize yourself with the Rixos the Palm Dubai
  Performance & Product Standards and to be able to demonstrate their application
  consistently.
• To have a good knowledge of all Rixos the Palm Dubai
  facilities and be able to answer guest questions in a quick, polite and helpful
  manner.
• To handle any guest complaints or problems promptly and
  to ensure that all resolved/unresolved incidents are reported to the Sous-Chef
  or Chef de Cuisine.
• To act on your responsibilities for Health
  and Safety at work.
• To demonstrate a working knowledge of fire
  prevention and to follow the         Â
• Â Restaurant evacuation
  plan on hearing the alarm.
• To be security conscious with respect
  to guest, staff and Rixos the Palm Dubai property/welfare and to report
  suspicious circumstances to your Sous-Chef or Chef de Cuisine.
• Check all
  food preparation to determine the type and quality of items to
  be prepared.
• Work to the specifications received by the Sous-Chef
  regarding portion size, quantity and quality as laid down in the recipe
  index.
• Preparation and compilation of staff meals.
• Observes
  and tastes the food during preparation.
• Ensures that food orders
  are prepared efficiently and within a reasonable period of time.
• Ensures
  that hot dishes leave the Kitchen at the correct temperature.
• Take
  orders from his/her Sous-Chef and carry them out in the correct
  manner.
• Together with his/her Commis to write daily wine, dry store,
  food requisitions and kitchen transfers on the appropriate forms for
  the approval of the Chef de Cusine / Sous Chef in order to achieve the high
  stock rotation desired in his/her section.
• Ensures that staff handles
  and uses kitchen utensils and equipment properly.
• Ensures cleanliness
  of all utensils, cooking equipment, working tables and fridges, and so
  on.
• Ensures that the Rixos the Palm Dubai Cost Control policies
  and procedures are followed.
• Other duties and responsibilities
  which might be assigned from time to time by the Sous-Chef or Chef de
  Cuisine.
• When requested will be production chef during afternoon mise en
  place.
• To monitor all costs and recommend measures to control them.
  
  To establish an integrated cost management plan through product lining
  and minimal inventories.
• To ensure that the Department Operational
  Budget is strictly adhered to.
• To monitor all cost and recommend /
  institute measures to control them.
• To review monthly forecasts
  and schedule resources accordingly.
• To assign responsibilities
  to subordinates and to check their performance periodically.
• To identify
  and develop young talents within the organization for future potential growth
  within the group
• To support staff needs in other Divisions based on
  the hotel priorities and anticipated business levels.
• To check incoming
  ingredients, ensure that all merchandise is in accordance with order sheets
  and receiving records in collaboration with Purchase Manager.
• To ensure
  orderly handling of all products and check that quantities prepared
  are according to recipes and plate specifications.
• To prepare
  and supervise daily mise en place and assure that all sections are ready
  supplied with fresh and high quality products based on anticipated business
  levels.
• To be available and on duty during peak periods (frequently
  opening and closing the operation)
• To encourage creativity among his
  team.
• To ensure that Departmental Operations Manuals are prepared
  and updated annually.
• To attend weekly Food & Beverage
  Meeting.
• To understand and strictly adhere to the Rules & Regulations
  established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene,
  Health and Safety.
• Must be an example of the Rixos Values, Brand
  Standards, and a champion of appearance and hygiene
  guidelines.
• Implements guidelines, policies and procedures for
  those operating departments according to Rixos Guidelines &
  Standards.
• Must apply the Rixos Food & Beverage rituals.
• To
  attend and contribute to all staff meetings Departmental and Hotel trainings
  scheduled and other related activities.
• To fully support
  the Departmental Trainers function in the Department assigned.
• To
  undertake any reasonable tasks and secondary duties
  as assigned