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Executive Sous Chef

1 month ago

Ras alKhaimah, United Arab Emirates RIXOS Full time

**Company Description**
Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.-
- She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standard
- Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
- Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity as to provide the Executive Chef with recipes and costing as per the requirement
- Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet
- Assists the Executive Chef in developing new cuisine concepts.
- Ensures implementation and maintenance of standards of food quality, preparation and presentation.
- Assists in menu planning and costing.
- Ensures good physical upkeep, condition of equipment & utensils in all the kitchens & co-ordinates with Engineering department for repairs and maintenance.
- Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards.
- Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications.
- Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained.
- Recommends changes in systems and procedures to increase efficiency and improve service quality.
- Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction.
- Ensures all employees in the department adhere to the organizations rules and regulations.
- Recommends changes in the menus.
- Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage.
- Perform as per Operational Standards.
- Proper grooming at all times.
- Attend training classes as per schedule.
- Show fullest cooperation and respect within the team and other departments.
- Is aware of the daily activities and has product knowledge of all the hotel facilities.

**Organization & Set Up**-
- After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.
- Coordinates with his Sous Chefs to plan and conduct on job training constantly for her/his outlet kitchen.
- Attends the communication meetings of her/his Outlet, such as daily briefings.
- Checks with the Outlet Chef at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.
- At the end of the shift or the day, she/he has to communicate all necessary information to the Executive Chef & reporting Sous Chefs to ensure a smooth running operation.
- Applies HACCP as per the Hotel Standard.
- Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.

**During the operartions, in the restaurant & in fornt of the guest**-
- Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.
- Makes sure buffets are refilled at all times and the quality of the products is as per our standard.
- Creates an atmosphere of tranquility amongst the brigade.
- Checks the standard and quality of food which leaves the kitchen.
- Reports received suggestions and/or comments from guest to the Executive Chef.

**General / Miscellaneous**-
- To be punctual on duty and ensure the same of your employees.
- Be well groomed to the standards laid down. Insist on the same standard for your employees.
- To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.
- To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.
- To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.
- To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.
- To give fu