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- Supervising, coordinating andparticipating in the preparation of mise en place cooking for allF&B outlets.
- Controls freshness,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, portioning,garnishing 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 Sous-Chef.
- 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 act on your responsibilities forHealth and Safety at work.
- To demonstrate aworking knowledge of fire prevention and to followthe
- Restaurant evacuation plan on hearing thealarm.
- To be security conscious with respect toguest, staff and Rixos the Palm Dubai property/welfare and toreport suspicious circumstances to your Sous-Chef or Chef deCuisine.
- Check all food preparation todetermine the type and quality of items to beprepared.
- Work to the specifications receivedby the Sous-Chef regarding portion size, quantity and quality aslaid down 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.
Junior Sous Chef - Dubai, United Arab Emirates - Rixos Hotels
