Junior Sous Chef

We are far more than the worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor every chapter of your story is yours to write, and together we can imagine tomorrow’s hospitality.

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

How does your working day look like …

• To ensure that all staff cafe, schedules, standard recipes, menus, correspondence are completed in liaison with the Chef de Cuisine in an accurate and punctual manner.
• To develop menus and "specials" which meet the needs of the target market and are in line with the operating concept. 
• To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• Another important role is to ensure that colleagues follow strict hygiene rules and maintain what we have already achieved with HACCP throughout the resort.  
• Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
• Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.
• Plans and implements effective food promotions in co-ordination with the Chefs office.
• To respond to change in the departmental function as dictated by the industry, company or hotel.
• Any other duties as may reasonably be requested by the management.
• Attends meetings and briefings as instructed by the Chef de Cuisine, Executive Chef and Executive Sous Chef.
• Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for improvement.
• To train kitchen colleagues according to the monthly training plan, JD Power report “comment cards”, hygiene reports and any other highlighted areas for improvement/development that would benefit the department.
• To report accidents and sickness in the log Book and to report any such incidents immediately to the Chef De Cuisine, Executive Chef / Executive Sous Chef on a daily basis.
• Ensures that all the required food transfer are completed to the appropriate outlet/department

Your personality counts more than your CV …

• College or Culinary graduate
• BSc in Culinary Arts
• Internationally approved Food Safety Certificate
• 2 years in similar role in five star hotel
• Minimum 2 years in the same role
• Working with multi-cultural teams
• Competitor / best practice knowledge
• Good comprehension of the English language
• Menu compilation skills
• Computer and Microsoft Office skills