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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 ensure that your designated uniformis worn well pressed and in a good state ofrepair.
- To familiarize yourself with the Rixosthe Palm Dubai Performance & Product Standards and to beable to demonstrate their applicationconsistently.
- To have a good knowledge of allRixos the Palm Dubai facilities and be able to answer guestquestions in a quick, polite and helpfulmanner.
- To act on your responsibilities forHealth and Safety at work.