Responsibilities
- 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.
Requirements
- 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.
- 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.
Additional Information
- 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.
