Junior Sous Chef

Accor; Saudi Arabia; On-site; SAR 150,000 - 200,000; Full time

Job summary

A leading hospitality company is seeking a Chef de Cuisine to oversee food preparation and kitchen operations. The role involves managing inventory, ensuring compliance with HACCP standards, and providing exceptional guest service. Ideal candidates will have a diploma in hospitality and extensive experience in a 4-5 star hotel environment.

Qualifications

• Full compliance with HACCP standards and certification.
• 4-5 years experience in a 4-5 star hotel.
• General knowledge of the food and beverage industry.

Responsibilities

• Supervising and coordinating food preparation for all outlets.
• Managing stock requisitions and ensuring quality control.
• Handling guest complaints and ensuring high standards of service.

Skills

Kitchen skills

Food and beverage knowledge

Cost management

Education

Diploma or degree in vocational hospitality

Job description

Bachelor of Hotel Management (Hotel Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

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, e.g., regarding personal hygiene.
4. Assisting the Chef de Cuisine in composing new recipes and menu ideas.
5. Managing order and turnover of products through daily inventory lists.
6. Controlling cooking procedures, portioning, garnishing, and presentation of 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 in consultation with the Sous-Chef.
10. Assigning tasks according to the mise en place list.
11. Providing and maintaining the highest standards of guest care and service.
12. Maintaining high standards of personal hygiene and grooming.
13. Wearing the designated uniform in good condition.
14. Familiarizing with Rixos the Palm Dubai Performance & Product Standards and demonstrating their application.
15. Having good knowledge of all facilities and being able to answer guest questions politely and promptly.
16. Handling guest complaints or problems promptly and reporting incidents appropriately.
17. Ensuring health and safety responsibilities are met, including fire prevention and evacuation procedures.
18. Being security conscious and reporting suspicious circumstances.
19. Checking food preparation for quality and adherence to specifications.
20. Preparing and compiling staff meals.
21. Monitoring food during preparation and ensuring proper temperature and quality.
22. Taking orders from the Sous-Chef and executing them correctly.
23. Managing stock requisitions and transfers to maintain high stock rotation.
24. Ensuring proper handling and usage of kitchen utensils and equipment.
25. Maintaining cleanliness of all kitchen tools and work areas.
26. Following cost control policies and procedures.
27. Performing other duties as assigned by the Sous-Chef or Chef de Cuisine.
28. Acting as production chef during afternoon mise en place when requested.
29. Monitoring costs and recommending measures for control, establishing an effective cost management plan.
30. Adhering to the Department Operational Budget.
31. Reviewing monthly forecasts and scheduling resources accordingly.
32. Assigning responsibilities and periodically reviewing staff performance.
33. Identifying and developing young talent for future growth within the organization.
34. Supporting staff needs across divisions based on hotel priorities and business levels.
35. Checking incoming ingredients, ensuring compliance with order sheets and receiving records, in collaboration with the Purchase Manager.
36. Ensuring orderly handling of products and that preparations meet recipes and plate specifications.

Qualifications

1. Full compliance with HACCP standards and certification.
2. General knowledge of the food and beverage industry and kitchen skills; previous hotel industry experience is advantageous.
3. Diploma or degree in vocational hospitality, with 4-5 years experience in a 4-5 star hotel.

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