Junior Sous Chef-Hot Kitchen

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Rixos Bab Al Bahr is a luxury hotel chain providing a traditional Turkish hospitality in an excellent manner. changing the concept of a real luxury by giving a new meaning of the all-inclusive holiday concept through providing a unique experience.

SALARIES AND BENEFITS

• Competitive Salary
• Duty Meals provided; breakfast/lunch/dinner/midnight meal + coffee breaks
• Vacation tickets /benefits provided by the hotel
• Medical Insurance Provided

Every memorable dining experience at Rixos Bab Al Bahr begins behind the scenes with our culinary team’s commitment to safe, efficient operations and exceptional cuisine. Develop your talent with us as Jr. Sous Chef, where your care and creativity will elevate our menus! 

• Communicates effectively with Chef
• Take physical inventory of specified food items for daily inventory
• Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand
• Maintain complete knowledge of and comply with all departmental policies, procedures, and standards
• Maintain complete knowledge of correct maintenance and use of equipment
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day
• Maintain positive guest and colleague relations at all times
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas
• Review daily specials and offer feedback to Executive Chef/Chef de Cuisine/Sous Chef
• Communicate additions or changes to the assignments as they arise throughout the shift
• review the days supplies and ensure that they are received and stored correctly
• follow grooming and attire guidelines
• Check and ensure that all opening/closing duties are completed to standard
• Check kitchen printers on the line, ensuring they are in working order and there is enough paper available for the shift
• Work on line during service and assist wherever needed
• Be aware of any shortages and communicate with Chef before the item runs out
• Inspect the cleanliness of the line, floor, all Kitchen stations
• Maintain proper storage procedures as specified by Health Department and Hotel requirements
• Communicate needed work orders for maintenance repairs to Chef

• At least 4 years of similar Food and Beverage experience required.
• Working knowledge of knives, knife skills and small wares equipment.
• Working knowledge of health, safety and sanitation procedures.
• Working knowledge of weights and measures and various cooking techniques.
• Excellent customer service skills.
• Ability to lead and mentor a team.
• Professional appearance and demeanor.
• Ability to speak, read and write in English.