Junior Sous Chef – Pastry

Ennismore; Ras Al Khaimah; Presencial; AED 78.000 - 134.000; Jornada completa

Descripción de la vacante

Rixos Al-Mairid invites a skilled pastry supervisor to join our luxury kitchen team. You will supervise mise en place for pastry sections, ensure quality, hygiene, and consistency across outlets, and support the Chef de Cuisine with menu ideas.

With 2–3 years in a similar supervisory kitchen role in hospitality, you will lead rosters, mentor junior staff, and uphold sustainability, safety, and high guest care standards in a fast-paced environment.

Formación

• Sustainability: Commit to eco-friendly initiatives and sustainability practices across operations.
• Compliance and Standards: Adhere to local laws, ISO standards, and safety regulations.
• Food Safety & Hygiene: Enforce proper purchasing, storage, handling, and preparation practices across departments.

Responsabilidades

• Supervise mise en place cooking for pastry outlets and ensure quality and presentation.
• Check hygiene and personal grooming of Demi Chefs/Commis Chefs in their sections.
• Assist Chef de Cuisine in composing new pastry recipes and menu ideas.
• Manage daily inventory for pastry products and roster planning in consultation with Sous-Chef.
• Maintain high standards of guest care, service, and teamwork across departments.
• Ensure food orders are prepared efficiently and within target timelines.
• Monitor cooking procedures, portioning, garnishing, and temperature control.
• Handle guest feedback promptly and report issues to Sous-Chef or Chef de Cuisine.

Conocimientos

Leadership

Time management

Educación

Culinary diploma or equivalent

Descripción del empleo

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.

Job Description

• 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 in 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 Al-Mairid Performance & Product Standards and to be able to demonstrate their application consistently.
• To have a good knowledge of all Rixos Al-Mairid 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 Al-Mairid 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.

Qualifications

Sustainability: Commit to and maintain sustainable practices by enhancing resource efficiency, minimizing waste, and promoting eco-friendly, social, and ethical initiatives. Align with the hotel's broader ESG (Environmental, Social, and Governance) and CSR (Corporate Social Responsibility) objectives to drive positive impact across all pillars of sustainability.

Compliance and Standards: Ensure full compliance with local legal requirements, international standards, health and safety regulations, company policies, ISO standards, and industry best practices. Continuously review and update operational processes to ensure alignment with evolving legal and regulatory requirements.

Food Safety & Hygiene: Ensure full compliance with food safety and hygiene regulations by overseeing proper purchasing, storage, handling, maintenance, communication, and preparation practices across all departments.

Additional Information

• Culinary diploma or equivalent.
• Minimum 2-3 years' experience in a similar or supervisory kitchen (Pastry) role within hospitality industry.
• Leadership and time management..