Junior Sous Chef

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Under the general guidance and supervision of the Executive Chef, and within the limits of esta­blished Rixos Hotels policies and procedures contributes to all aspects of the kitchen operation.

1. 1. • 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:  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 Premium Dubai Performance & Product Standards and to be able to demonstrate their application consistently.
      • To have a good knowledge of all Rixos Premium 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            
      •  Restaurant evacuation plan on hearing the alarm.
      • To be security conscious with respect to guest, staff and Rixos Premium 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 Premium 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

• General knowledge of food and beverage industry and kitchen skills would be an advantage.
• Previous experience in the Hotel industry would also be beneficial
• Able to display good personal skills and knowledge of the industry and be able to learn and grow in this role.
• Diploma or degree in vocational hospitality, 4– 5 years experience in 4-5 star Hotel.

What is in it for you:

• Employee benefit card offering discounted rates at Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21