Sous Chef

ENNISMORE; Ras Al Khaimah; On-site; AED 90,000 - 120,000; Full time

Job summary

Rixos AL-Meirid in Ras Al Khaimah seeks an experienced Sous Chef to supervise and coordinate complex mise en place across all F&B outlets. You will assist in recipe development, manage rosters, and ensure top-quality plating and presentation while upholding health and safety standards.

Ideal candidates hold a culinary diploma or equivalent with proven leadership and organizational abilities. You will support cost control, inventory, and staff training as part of a dynamic kitchen team.

Qualifications

• Culinary diploma or equivalent.
• Previous experience as Sous Chef.
• Leadership and organizational skills.

Responsibilities

• Supervise and coordinate mise en place cooking for all F&B outlets.
• Check freshness, preparation techniques and storage of goods.
• Assist the Chef de Cuisine in composing new recipes and menu ideas.
• Set up work rosters and allocate tasks within the section.
• Ensure quality, portioning, garnishing and presentation of dishes.
• Maintain food safety, hygiene and cost control standards.
• Handle guest questions and complaints promptly with the Chef de Cuisine.
• Maintain department cost controls and stock rotation.

Skills

Leadership

Organizational skills

Education

Culinary diploma or equivalent

Job description

MAIN DUTIES AND RESPONSIBLITIES

Supervising coordinating and participating in the preparation of mise en place cooking for all F amp 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 Chef De cuisine 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-Meirid Performance amp Product Standards and to be able to demonstrate their application consistently To have a good knowledge of all Rixos AL-Meirid 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 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-Meirid property welfare and to report suspicious circumstances to your 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 Chef De cuisine 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 Chef De cuisine 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 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 AL-Meirid Cost Control policies and procedures are followed Other duties and responsibilities which might be assigned from time to time by the 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 groupTo 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 amp Beverage Meeting To understand and strictly adhere to the Rules amp 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 amp Standards Must apply the Rixos Food amp 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

Culinary diploma or equivalent. Previous experience as Sous Chef. Leadership and organizational skills.