Responsibilities
- Provides operational guidance and support to kitchen teams as directed.
- Engages with external parties such as guests, vendors, officials, and community members.
- Collaborates with other Food & Beverage leaders to align departmental activities.
- Supports leadership in overseeing kitchen staff, facilities, and cost controls to meet profit goals.
- Aids in continuous monitoring of food quality, guest satisfaction, costs, cleanliness, and hygiene standards.
- Maintains high performance across assigned operational areas.
- Helps lead food production and presentation to consistently deliver premium quality.
- Fosters positive and productive relationships with team members.
- Participates in hiring, onboarding, coaching, and disciplinary actions under supervision to maintain team effectiveness.
- Supports the delivery of formal and practical training programs for kitchen staff.
- Contributes to menu development and pricing strategies by evaluating local demand, competition, trends, recipes, and ingredient availability.
- Relays daily updates on operational and personnel matters to senior kitchen management.
- Oversees food service operations across designated outlets.
- Manages staffing levels and schedules to minimize unnecessary overtime.
- Upholds compliance with health and safety regulations in the workplace.
- Ensures proper procedures for ordering and receiving supplies are followed.
- Reports all notable incidents to the Executive Chef promptly.
- Reviews food preparation needs to determine required types and quality of ingredients.
- Ensures all team members use kitchen tools and equipment correctly.
- Assists in developing new recipes and innovative menu concepts.
- Monitors cooking methods, portion sizes, garnishing, and plating consistency.
- Participates in additional duties and special projects as needed.
- Maintains thorough knowledge of resort facilities to respond quickly and courteously to guest inquiries.
- Addresses guest concerns efficiently and reports all issues, resolved or not, to the Executive Chef.
- Demonstrates understanding of fire safety protocols and follows evacuation procedures when alarms sound.
Work Arrangement
On-site — Dubai
Responsibilities
- Provides functional assistance and direction to the kitchen operation as assigned.
- Interacts with individuals outside the restaurant, including, but not limited to clients, suppliers, government officials, competitors and other members of the local community.
- Coordinates functions and activities with other Food & Beverage department heads.
- Assists the Executive Chef and the management in supervising the functioning of all kitchen employees, facilities and costs, to ensure Food & Beverage departmental profit is achieved.
- Assists the Executive Chef and the management in controlling and analyzing, on an ongoing basis: Quality levels of production and presentation including employee meals, Guest satisfaction, Merchandising and marketing, Operating/payroll/food costs, Cleanliness, sanitation, hygiene.
- Ensures optimum performance in all of the above areas as assigned.
- Assist the Executive Chef and the Management in the production, preparation and presentation of all food items to ensure highest quality at all times.
- Establishes and maintains effective employee relations.
- Conducts, under the guidance of the Executive Chef and the management, such functions as hiring specific levels of employees, employee orientation, coaching and suspension if necessary to ensure appropriate staffing and productivity.
- Assists the Executive Chef and the management in conducting formal and on-the-job training sessions for kitchen employees.
- Assist the Executive Chef and the management in the preparation of menus and participates in pricing policy by taking into the consideration the following: Local requirements, Market needs, Competition, Trends, Recipes, Potential costs, Availability of Food and Beverage products, Merchandising and promotion.
- Informs on a daily basis the Executive Chef and management of all relevant information in operational and personal matters, including information which does not require the Executive Chef action.
- Supervise the service of all food items in the Rixos The Palm Outlets.
- Supervise the level of staffing and rosters so that overtime is kept to a minimum.
- Ensure that correct workplace health and safety regulations are maintained.
- Ensure that correct ordering and receiving procedures are followed.
- Keep Executive Chef informed of all incidents that may occur.
- Check all food preparation to determine the type and quality of items to be prepared.
- Ensures that all staff handles and uses kitchen utensils and equipment properly.
- To assist the Executive Chef in composing new recipes and menu ideas.
- Controls cooking procedures, portioning, garnishing and presentation of all dishes.
- Is involved on other tasks and cooperates in special projects when required.
- 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 Executive Chef.
- To demonstrate a working knowledge of fire prevention and to follow the restaurant evacuation plan on hearing the alarm.
Other
- Must be able to answer guest questions in a quick, polite and helpful manner.
- Must handle guest complaints or problems promptly.
- Must demonstrate working knowledge of fire prevention and follow evacuation plan.
- Must be security conscious and report suspicious circumstances.
- Must supervise stewarding and maintain hygiene standards.
- Must liaise with multiple departments including Materials, Outlet Managers, and Engineering.
- Must communicate regularly with Executive Chef and Sous Chefs.
- Must enforce health, safety, and emergency procedures.
