Sous Chef - Staff Cafeteria

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

Supervising, coordinating and participating in the preparation of mise en place cooking for Staff Cafeteria.

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 Chef De cuisine.

Allocates different tasks according to the mise en place list.

To consistently provide and maintain the highest standard of team member 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 AL-Meirid Performance & Product Standards and to be able to demonstrate their application consistently.

To have a good knowledge of all Rixos Al-Mairid facilities.

To handle any team member complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the 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.

Check all food preparation to determine the type and quality of items to be prepared.

Work to the specifications received by the Chef De cuisine 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 Chef De cuisine and carry them out in the correct manner.

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 AL-Mairid Cost Control policies and procedures are followed.

Other duties and responsibilities which might be assigned from time to time by the Chef de Cuisine.

4-5 years of experience in a 5 star resort.