Junior Sous Chef

7 days ago

Abu Dhabi, United Arab Emirates RIXOS Full time

**Company Description**
Rixos Marina Abu Dhabi is a luxurious hospitality establishment that seamlessly combines modern elegance with world-class amenities. Nestled in the heart of Abu Dhabi, our resort offers an unparalleled experience for both leisure and business travelers. With a prime waterfront location, Rixos Marina Abu Dhabi sets itself apart as a premier destination for those seeking a blend of sophistication, comfort, and personalized service.

Key Features:
Stunning Waterfront Setting:
Enjoy breathtaking views of the marina and the Abu Dhabi skyline from the comfort of our well-appointed rooms and suites. The strategic location allows guests to immerse themselves in the vibrant atmosphere of the city.

Luxurious Accommodations:
Our accommodations are designed to provide the utmost comfort and style. Each room and suite is meticulously furnished with modern amenities, ensuring a relaxing and enjoyable stay for every guest.

World-Class Dining:
Indulge your palate with a diverse array of culinary delights at our on-site restaurants. From international cuisines to local flavors, our chefs craft exquisite dishes that cater to every taste.

State-of-the-Art Facilities:
Whether you're here for business or leisure, Rixos Marina Abu Dhabi offers a range of facilities to meet your needs. Our conference and event spaces are equipped with cutting-edge technology, while our wellness facilities provide a rejuvenating experience.

Exceptional Service:
At Rixos Marina Abu Dhabi, we take pride in delivering personalized and attentive service. Our dedicated staff is committed to ensuring that every guest's stay is memorable and exceeds expectations.

MAIN DUTIES AND RESPONSIBLITIES:
1.1.1 Supervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets.
1.1.2 Controls freshness, preparation techniques and storage of goods used.
1.1.3 To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
1.1.4 To assist the Chef de Cuisine in composing new recipes and menu ideas.
1.1.5 Order and turnover of products in his section through daily inventory lists.
1.1.6 Controls cooking procedures, portioning, garnishing and presentation of all dishes.
1.1.7 Keeps effective contacts with colleagues of other departments.
1.1.8 Is involved on other tasks and cooperates in special projects when required.
1.1.9 Sets up work rosters of his section in consultation with the Sous-Chef.
1.1.10 Allocates different tasks according to the mise en place list.
1.1.11 To consistently provide and maintain the highest standard of guest care and service.
1.1.12 To maintain a high standard of personal hygiene and grooming at all times.
1.1.13 To ensure that your designated uniform is worn well pressed and in a good state of repair.
1.1.15 To have a good knowledge of all Rixos Marina Abu Dhabi facilities and be able to answer guest questions in a quick, polite and helpful manner.
1.1.16 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.
1.1.17 To act on your responsibilities for Health and Safety at work.
1.1.18 To demonstrate a working knowledge of fire prevention and to follow the
1.1.19 Restaurant evacuation plan on hearing the alarm.
1.1.20 To be security conscious with respect to guest, staff and Rixos Marina Abu Dhabi property/welfare and to report suspicious circumstances to your Sous-Chef or Chef de Cuisine.
1.1.21 Check all food preparation to determine the type and quality of items to be prepared.
1.1.22 Work to the specifications received by the Sous-Chef regarding portion size, quantity and quality as laid down in the recipe index.
1.1.23 Preparation and compilation of staff meals.
1.1.24 Observes and tastes the food during preparation.
1.1.25 Ensures that food orders are prepared efficiently and within a reasonable period of time.
1.1.26 Ensures that hot dishes leave the Kitchen at the correct temperature.
1.1.27 Take orders from his/her Sous-Chef and carry them out in the correct manner.
1.1.28 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.
1.1.29 Ensures that staff handles and uses kitchen utensils and equipment properly.
1.1.30 Ensures cleanliness of all utensils, cooking equipment, working tables and fridges, and so on.
1.1.31 Ensures that the Rixos Marina Abu Dhabi Cost Control policies and procedures are followed.
1.1.32 Other duties and responsibilities which might be assigned from time to time by the Sous-Chef or Chef de Cuisine.
1.1.33 When requested will be production chef during afternoon mise en place.
1.1.34 To monitor all costs and recommend measures to control them. To establish an integrated cost management plan through product lining and mínimal i

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