Junior Sous Chef

Accor Hotels; Makkah Region; On-site; SAR 150,000 - 200,000; Full time

Job summary

A prestigious hotel is seeking a culinary supervisor to oversee food preparation and ensure high standards in kitchen operations. Candidates should have a diploma in hospitality, preferably with experience in 4-5 star hotels, a good knowledge of HACCP standards, and excellent leadership skills.

Qualifications

• Full compliance with HACCP standards and certification.
• Hotel industry experience preferred (4-5 years).
• Good personal skills with a willingness to learn.

Responsibilities

• Supervising mise en place cooking for all F&B outlets.
• Controlling food quality and adherence to recipes.
• Managing inventory and stock requisitions.

Skills

Leadership

Communication

Creativity

Problem Solving

Education

Diploma or degree in hospitality

Job description

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.

Job Description

1. Supervising, coordinating, and participating in the preparation of mise en place cooking for all F&B outlets.

2. Controlling freshness, preparation techniques, and storage of goods used.

3. Checking Demi Chefs / Commis Chefs on their sections regarding personal hygiene.

4. Assisting the Chef de Cuisine in composing new recipes and menu ideas.

5. Ordering and managing inventory of products in his/her section through daily inventory lists.

6. Controlling cooking procedures, portioning, garnishing, and presentation of all dishes.

7. Maintaining effective contact with colleagues from other departments.

8. Participating in other tasks and cooperating in special projects as required.

9. Setting up work rosters for his/her section in consultation with the Sous-Chef.

10. Allocating tasks according to the mise en place list.

11. Providing and maintaining the highest standard of guest care and service.

12. Maintaining high standards of personal hygiene and grooming at all times.

13. Wearing a well-pressed, good condition uniform.

14. Familiarizing with Rixos standards and demonstrating their application consistently.

15. Having good knowledge of all hotel facilities to assist guests effectively.

16. Handling guest complaints promptly and reporting incidents accordingly.

17. Adhering to health and safety responsibilities at work.

18. Demonstrating knowledge of fire prevention and evacuation procedures.

19. Being security conscious and reporting suspicious circumstances.

20. Checking food preparation quality and adherence to recipes and portion sizes.

21. Preparing staff meals and overseeing food tasting during preparation.

22. Ensuring timely and efficient food order preparation and delivery.

23. Taking orders from the Sous-Chef and executing them properly.

24. Managing stock requisitions and transfers with the team for high stock rotation.

25. Ensuring proper handling and use of kitchen utensils and equipment.

26. Maintaining cleanliness of utensils, equipment, work surfaces, and storage areas.

27. Following cost control policies and procedures.

28. Performing additional duties as assigned by the Sous-Chef or Chef de Cuisine.

29. Acting as production chef during peak times if requested.

30. Monitoring costs and recommending measures for control.

31. Reviewing monthly forecasts and scheduling resources accordingly.

32. Assigning responsibilities and periodically reviewing team performance.

33. Developing young talents within the organization for future growth.

34. Supporting staff needs across divisions based on priorities.

35. Checking incoming ingredients against orders and records with the Purchase Manager.

36. Ensuring proper handling, storage, and preparation of ingredients according to recipes.

37. Supervising daily mise en place to ensure readiness and quality.

38. Being available during peak periods and opening/closing operations.

39. Encouraging creativity among team members.

40. Keeping departmental manuals updated annually.

41. Attending weekly F&B meetings.

42. Adhering to employee rules, safety, and hygiene policies.

43. Exemplifying Rixos values, brand standards, and appearance guidelines.

44. Implementing operational guidelines and standards.

45. Applying Rixos F&B rituals.

46. Participating in staff training and supporting departmental trainers.

47. Undertaking secondary tasks as assigned.

Qualifications

Full compliance with HACCP standards and certification.

Knowledge of food and beverage industry; kitchen skills advantageous. Hotel industry experience preferred. Good personal skills, willingness to learn and grow.

Diploma or degree in hospitality; 4-5 years experience in 4-5 star hotels.