Junior Sous Chef - Fine Dining A La Carte

• 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 the Palm Dubai Performance & Product Standards and to be able to demonstrate their application consistently.

• To have a good knowledge of all Rixos the Palm 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 the Palm 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 the Palm 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

• Diploma or degree in vocational hospitality

• Has 4-5 years experience in a 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