Souschef وظائف في United Arab Emirates

إنشاء تنبيه وظيفي لهذا البحث

Souschef • United Arab Emirates

آخر تحديث: 2 منذ أيام

عَرْضٌ مُرَوَّجٌ له

Chef De Partie

AccorHotelRas Al Khaimah, Ras al-Khaymah, UAE

Controlsfreshness preparation techniques and storage of goodsused.To check Demi Chefs / Commis Chefs onhis / her section : e. To assist the Chef de Cuisine incomposing new recipes and menu ideas....أظهر المزيدآخر تحديث: 2 منذ أيام

عرض العمل هذا غير متوفر في بلدك.

Chef De Partie

AccorHotelRas Al Khaimah, Ras al-Khaymah, UAE

2 منذ أيام

الوصف الوظيفي

Supervisingcoordinating and participating in the preparation of mise en placecooking for all F&B outlets.

Controlsfreshness preparation techniques and storage of goodsused.
To check Demi Chefs / Commis Chefs onhis / her section : e.g. regarding personalhygiene.
To assist the Chef de Cuisine incomposing new recipes and menu ideas.
Order andturnover of products in his section through daily inventorylists.
Controls cooking procedures portioninggarnishing and presentation of alldishes.
Keeps effective contacts withcolleagues of other departments.
Is involved onother tasks and cooperates in special projects whenrequired.
Sets up work rosters of his sectionin consultation with the SousChef.
Allocatesdifferent tasks according to the mise en placelist.
To consistently provide and maintain thehighest standard of guest care and service.
Tomaintain a high standard of personal hygiene and grooming at alltimes.
To ensure that your designated uniformis worn well pressed and in a good state ofrepair.
To familiarize yourself with the RixosALMairid Performance & Product Standards and to be able todemonstrate their application consistently.
Tohave a good knowledge of all Rixos ALMairid facilities and be ableto answer guest questions in a quick polite and helpfulmanner.
To handle any guest complaints orproblems promptly and to ensure that all resolved / unresolvedincidents are reported to the SousChef or Chef deCuisine.
To act on your responsibilities forHealth and Safety at work.
To demonstrate aworking knowledge of fire prevention and to follow the
Restaurantevacuation plan on hearing the alarm.
To besecurity conscious with respect to guest staff and Rixos ALMairidproperty / welfare and to report suspicious circumstances to yourSousChef or Chef de Cuisine.
Check all foodpreparation to determine the type and quality of items to beprepared.
Work to the specifications receivedby the SousChef regarding portion size quantity and quality as laiddown in the recipe index.
Preparation andcompilation of staff meals.
Observes and tastesthe food during preparation.
Ensures that foodorders are prepared efficiently and within a reasonable period oftime.
Ensures that hot dishes leave the Kitchenat the correct temperature.
Take orders fromhis / her SousChef and carry them out in the correctmanner.
Together with his / her Commis to writedaily wine dry store food requisitions and kitchen transfers on theappropriate forms for the approval of the Chef de Cusine / SousChef in order to achieve the high stock rotation desired in his / hersection.
Ensures that staff handles and useskitchen utensils and equipmentproperly.
Ensures cleanliness of all utensilscooking equipment working tables and fridges and soon.
Ensures that the Rixos the ALMairid CostControl policies and procedures arefollowed.
Other duties and responsibilitieswhich might be assigned from time to time by the SousChef or Chefde Cuisine.
When requested will be productionchef during afternoon mise en place.
To monitorall costs and recommend measures to control them. To establish anintegrated cost management plan through product lining and minimalinventories.
To ensure that the DepartmentOperational Budget is strictly adhered to.
Tomonitor all cost and recommend / institute measures to controlthem.
To review monthly forecasts and scheduleresources accordingly.
To assignresponsibilities to subordinates and to check their performanceperiodically.

Toidentify and develop young talents within the organization forfuture potential growth within the group

Tosupport staff needs in other Divisions based on the hotelpriorities and anticipated business levels.

Tocheck incoming ingredients ensure that all merchandise is inaccordance with order sheets and receiving records in collaborationwith Purchase Manager.

To ensure orderlyhandling of all products and check that quantities prepared areaccording to recipes and platespecifications.

To prepare and supervise dailymise en place and assure that all sections are ready supplied withfresh and high quality products based on anticipated businesslevels.

To be available and on duty during peakperiods (frequently opening and closing theoperation)

To encourage creativity among histeam.

To ensure that Departmental OperationsManuals are prepared and updated annually.

Toattend weekly Food & BeverageMeeting.

To understand and strictly adhere tothe Rules & Regulations established in the EmployeesHandbook and the Hotels policy on Fire Hygiene Health andSafety.

Must be an example of the Rixos ValuesBrand Standards and a champion of appearance and hygieneguidelines.

Implements guidelines policies andprocedures for those operating departments according to RixosGuidelines & Standards.

Must apply theRixos Food & Beverage rituals.

Toattend and contribute to all staff meetings Departmental and Hoteltrainings scheduled and other relatedactivities.

Qualifications :

Generalknowledge of food and beverage industry and kitchen skills would bean advantage. Previous experience in the Hotel industry would alsobe beneficial. Able to display good personal skills and knowledgeof the industry and be able to learn and grow in thisrole.

Diploma ordegree in vocational hospitality 57 years experience in 45 starHotel

AdditionalInformation :

Our commitment toDiversity & Inclusion :

We are aninclusive company and our ambition is to attract recruit andpromote diversetalent.

Remote Work : EmploymentType :

Fulltime

Key Skills

Abinitio,Cooking,Consumer Durables,Interior Fit-Out,IT SystemAdministration,ITI

Experience : years

Vacancy : 1