- Full-Time
- Permanent
- RIXOS
- Culinary
__jobinformationwidget.freetext.LocationText__
Rixos Golf Villas And Suites Sharm El Sheikh, Sharm El-Sheikh, Egypt
__jobinformationwidget.freetext.ExternalReference__
REF43651F
Sous Chef Pastry
Region
Luxury & Lifestyle
Rixos Golf Villas And Suites Sharm El Sheikh located in beautiful scenery creates a destination full of natural beauty on the South Sinai Peninsula. Surrounded by magnificent gardens and a Golf field, the contrast of the blue waters and the lush green gardens creates a splendid resort. Rixos Golf Villas And Suites offer an All Inclusive & All Exclusive experience. Staying at Rixos Golf Villas & Suites offers more than the perfect accommodation, a portion of delicious food and superior service, a restaurant with a luxurious buffet, and a unique privilege at Rixos Hotels Sharm El Sheikh await your ultimate holiday experience. The hotel is located in the heart of the city, conveniently near the International Convention Center, 5 kilometres from the airport, and 5 kilometres into the main attraction tourist hub Naama Bay. Rixos Golf Villas & Suites accommodates Families and Couples only. Due to security reasons, the face has to be uncovered.
2. DUTIES AND RESPONSIBILITIES
1 Assist the Executive Sous Chef in the full operation of all kitchen units.
2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food
produced in or purchased by the facility and the customer satisfaction related to these.
3 Within kitchen hygiene rules chef who is working in the kitchen should have short
and well cared hair, it is not allowed that man has a moustache or beard.
4 Identify the work methods and cooking standards and ensure that these are applied to
ensure that food is prepared in a quality manner and that personnel work efficiently.
5 Work in a coordinated manner with all section chefs and instruct them as needed.
6 Personally control that the presentation and quality of food prepared for breakfast,
lunch and dinner is in accordance with the standards.
7 Prepare the list of materials to be purchased, place their orders on the system and
check the meat, fish and vegetables that are purchased.
8 Control the daily provision vouchers and accelerate the circulation of slow-moving
supplies.
9 Check the cooling systems of food storages and ensure that food is used according to
the first in, first out principle.
10 Plan food production in accordance with the stages identified by the Executive
Culinary Chef.
11 Control the current status of raw foods and provisions as well as the way that excess
food is used, prevent food from spoiling, use excess food in an efficient manner, and
control the portions of food.
12 Is responsible for preparing standard recipes for all foods produced in order to
standardise the portions, taste and quality.
13 Continuously monitor that the personnel working in the department comply with
personal hygiene rules.
14 Ensure that the records needed for the food safety system are kept regularly.
15 Check all of the storage houses at the beginning of work and ensure that they are
orderly, deliver old products to production, and make sure that the remaining food is
made use of.
16 Check the menu and inform and warn personnel of any missing or problematic
products so that the same situation does not re-occur.
17 Monitor the performance of personnel and report personnel that do not work
efficiently to the Executive Sous Chef.
18 Organise the personnel’s weekly schedule. Control the monthly timecards and submit
to the Executive Culinary Chef for approval.
19 Identify the training needs of kitchen personnel and ensure that the necessary trainings
are organised and delivered.
20 Deliver trainings to food production personnel about menu preparation, product
recipes and food costs etc. (except for standard trainings such as the Food Safety
System and ISO standards).
21 To predict that all activities and to be purchased all equipment and belongings may
create disease for the environment, to join all activities which is organized to protect
biological diversity and shares the responsibilities, shares the individual
responsibilities in order to increase environment knowledge and to carry on necessary
trainings. To provide minimum consumption currently used all stuffs and equipment
(paper, printed out etc.).
22 To implement necessary warnings and departmental trainings in order to save energy
1. QUALIFICATIONS
Education: At least a high school or vocational diploma.
Experience: Extensive practical and managerial experience related to the processes in
the respective department (at least 5 years).
Foreign Language: At least intermediate level English.
Courses and Training: Prior attendance in courses and seminars in the related field.
Computer Literacy: Basic computer applications.
Skills: Has excellent command of all products and cooking techniques in the related
field and is responsible for business development. Has advanced knowledge of the
other kitchen sections and processes. Has knowledge of local or international cuisine.
Discover a world where life pulses with passion
Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.
Related jobs
Salary
Location
Novotel Pune Nagar Road, Pune, India
Experience Level
Not Applicable
Job Schedule
Full-Time
Brands
NOVOTEL
Job type
Permanent
Locations
Pune
Job Category
Culinary
Description
Ready for a sizzling career move and join our team at Sofitel London St James? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve make
Reference
da57a705-b2da-41ae-87e3-12e240fe7d9f
Expiry Date
01/01/0001
Salary
Location
Novotel Ahmedabad, Ahmedabad, India
Experience Level
Executive
Job Schedule
Full-Time
Brands
ACCOR
Job type
Permanent
Locations
Ahmedabad
Job Category
Culinary
Description
Demi Chef De Partie Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and w
Reference
23e8df20-49e4-4f9d-8113-0781df85c65f
Expiry Date
01/01/0001
Salary
Location
Hotel St Moritz Queenstown - MGallery Collection, Queenstown, New Zealand
Experience Level
Entry Level
Job Schedule
Part-Time
Brands
M GALLERY
Job type
Permanent
Locations
Queenstown
Job Category
Culinary
Description
In this role you will work with the kitchen team to ensure that food standards, presentation and cooking techniques are carried out according to established standards and recipes to the expectations o
Reference
2caf1711-f0b8-4ffd-b058-42581cd3af80
Expiry Date
01/01/0001
Salary
Location
Novotel Bengaluru Outer Ring Road, Bengaluru, India
Experience Level
Associate
Job Schedule
Full-Time
Brands
ACCOR
Job type
Permanent
Locations
Bengaluru
Job Category
Culinary
Description
Primary Responsibilities Stock up the assigned kitchen with raw materials and ingredients on a daily basisBe familiar with the use of all electrical and mechanical equipment in the kitchen and observe
Reference
9f60194c-b3e0-4396-81d0-783216ffb277
Expiry Date
01/01/0001
Salary
Location
Hotel St Moritz Queenstown - MGallery Collection, Queenstown, New Zealand
Experience Level
Mid-Senior Level
Job Schedule
Part-Time
Brands
M GALLERY
Job type
Permanent
Locations
Queenstown
Job Category
Culinary
Description
In this role you will work with the kitchen team to ensure that food standards, presentation and cooking techniques are carried out according to established standards and recipes to the expectations o
Reference
4cfddb1c-cb9c-4528-9a9b-47be46b8ed49
Expiry Date
01/01/0001
Salary
Location
Sofitel Sydney Darling Harbour, Sydney, Australia
Experience Level
Executive
Job Schedule
Full-Time
Brands
SOFITEL
Job type
Permanent
Locations
Sydney
Job Category
Culinary
Description
Work with Executive Pastry Chef to supervise and support bread operation production and delivery for all related outlets.Assist Pastry Chef with menu preparations (à la carte, banquets, afternoon teas
Reference
2b2e8f6f-aad9-4d2b-9a07-8e02ab0df15c
Expiry Date
01/01/0001
Salary
Location
Sofitel Sydney Darling Harbour, Sydney, Australia
Experience Level
Associate
Job Schedule
Full-Time
Brands
SOFITEL
Job type
Permanent
Locations
Sydney
Job Category
Culinary
Description
Hands on management of food service operations on a day to day basis across all kitchen outlets.Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation o
Reference
22ef2fda-c9ce-46fd-9c8e-ef6c2219881d
Expiry Date
01/01/0001
Salary
Location
Mercure Sydney Manly Warringah, Brookvale, Australia
Experience Level
Not Applicable
Job Schedule
Full-Time
Brands
MERCURE
Job type
Permanent
Locations
Australia
Job Category
Culinary
Description
With direct report to the Hotel General Manager your responsibilities will include:Full ownership and operation of the kitchen including breakfast service.Ensure the highest standards of food preparat
Reference
c7ddd081-dfbf-45b3-8f9c-ae2a23152512
Expiry Date
01/01/0001
Salary
Location
Contagem, Brazil
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
ACCOR
Job type
Permanent
Locations
Contagem
Job Category
Culinary
Description
Executar atividades de apoio à cozinha, auxiliando no pré-preparo e preparo dos alimentos, de acordo com os padrões de segurança alimentar exigidos e estilo da marca de atuação, para atender de maneir
Reference
45525d96-1faa-4f79-86da-119d43ab6e5e
Expiry Date
01/01/0001
Salary
Location
21c Museum Hotel Cincinnati, Durham, United States
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
21C MUSEUM HOTELS
Job type
Permanent
Locations
Durham
Job Category
Culinary
Description
Title: Line Cook Reports To: Sous Chef, Chef de Cuisine, Executive Chef General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cook
Reference
0346a737-5c7e-4e76-bdfe-413a0aebef9f
Expiry Date
01/01/0001