Specialty Chef – Bakery

Rixos Premium Saadiyat Island Provides functional assistance and direction to the kitchen operation as assigned. Interacts with individuals outside the restaurant, including, but not limited to clients, suppliers, government officials, competitors and other members of the local community. Coordinates functions and activities with other Food & Beverage department heads. Assists the Executive Chef and the management in supervising the functioning of all kitchen employees, facilities and costs, to ensure Food & Beverage departmental profit is achieved. Assists the Executive Chef and the management in controlling and analyzing, on an on-going basis. Quality levels of production and presentation inclu¬ding employee meals Guest satisfaction Merchandising and marketing Operating/payroll/food costs Cleanliness, sanitation, hygiene Ensures optimum performance in all of the above areas as assigned. Assist the Executive Chef and the Management in the production, preparation and presentati¬on of all food items to ensure highest quali¬ty at all times. Establishes and maintains effective employee relations. Conducts, under the guidance of the Executive Chef and the management, such functions as hiring specific levels of employees, employee orientation, coaching and suspension if necessary to ensure appropriate staffing and productivity. Assists the Executive Chef and the management in conducting formal and on-the-job training sessions for kitchen employees. Assist the Executive Chef and the management in the preparation of menus and participates in pricing policy by taking into the consideration the following: Local requirements Market needs Competition Trends Recipes Potential costs Availability of Food and Beverage products Merchandising and promotion. Informs on a daily basis the Executive Chef and management of all relevant information in operational and personal matters, including information which does not require the Executive Chef action. Supervise the service of all food items in the Rixos The Palm Outlets. Supervise the level of staffing and rosters so that overtime is kept to a minimum. Ensure that correct workplace health and safety regulations are maintained. Ensure that correct ordering and receiving procedures are followed. Keep Executive Chef informed of all incidents that may occur. Check all food preparation to determine the type and quality of items to be prepared. Ensures that all staff handles and uses kitchen utensils and equipment properly. To assist the Executive Chef in composing new recipes and menu ideas. Controls cooking procedures, portioning, garnishing and presentation of all dishes. Is involved on other tasks and cooperates in special projects when required. To have a good knowledge of all Rixos The Palm, Dubai 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 Executive Chef. 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 The Palm property/welfare and to report suspicious circumstances to Management. To interact with management of other departments within areas of responsibility and to develop solid working relationships with them. To liaise with Materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control. To Supervise Stewarding in order to ensure an adequate supply of equipment and to establish standards of hygiene and cleanliness for all Kitchen areas. To liaise with Outlet Managers to ensure a constantly good standard of food quality, efficient profitability and creative presentation. To liaise with Engineering in order to ensure prompt and efficient repair and maintenance. To meet and interact with representatives of the local community and potential guests as required. To make recommendations to Management for modernization of equipment, production methods, presentation and improved guest satisfaction. To communicate regularly with Executive Chef and Sous Chefs to keep them informed of policies and procedures, special further improvement plans and guest comments. To ensure that all health, safety and emergency procedures and fire prevention employees strictly enforce regulations. To maximize employee productivity to minimize payroll costs.

Be proactive and use good judgement when dealing with challenging situations Act with professionalism and integrity Be transparent in your motives, methods and expected results Own mistakes and share your knowledge to prevent a repetition of the same error within your department or division Conduct business honestly & fairly Keep sensitive information confidential

Provides functional assistance and direction to the kitchen operation as assigned. Interacts with individuals outside the restaurant, including clients, suppliers, government officials, competitors and other members of the local community. Coordinates functions and activities with other Food & Beverage department heads. Assists the Executive Chef and management in supervising the functioning of all kitchen employees, facilities and costs to ensure F&B departmental profit is achieved. Assists in controlling and analyzing on an ongoing basis. Ensures quality levels of production and presentation, guest satisfaction, merchandising and marketing, operating/payroll/food costs, cleanliness, sanitation, hygiene. Ensures optimum performance in all of the above areas as assigned. Assists in production, preparation and presentation of all food items to ensure highest quality at all times. Establishes and maintains effective employee relations. Conducts hiring at specified levels, orientation, coaching and suspension if necessary to ensure appropriate staffing and productivity. Assists in formal and on-the-job training sessions for kitchen employees. Assists in preparation of menus and participates in pricing policy considering local requirements, market needs, competition trends, recipes, potential costs, availability of products, merchandising and promotion. Informs the Executive Chef and management daily of operational and personal matters. Supervises the service of all food items at the outlets. Supervises staffing and rosters to minimize overtime. Ensures workplace health and safety regulations are maintained. Ensures correct ordering and receiving procedures. Keeps the Executive Chef informed of incidents. Checks all food preparation to determine type and quality. Ensures staff handle and use kitchen utensils and equipment properly. Assists in composing new recipes and menu ideas. Controls cooking procedures, portioning, garnishing and presentation. Participates in special projects when required. Maintains knowledge of all facilities and answers guest questions promptly. Handles guest complaints promptly and reports incidents to the Executive Chef. Demonstrates knowledge of fire prevention and evacuation procedures. Maintains security awareness and reports suspicious circumstances. Interacts with management of other departments to develop solid working relationships. Liaises with Materials to ensure efficient purchasing, issuing of supplies, stock control and inventory control. Supervises Stewarding to ensure adequate equipment and hygiene standards for all kitchen areas. Liaises with Outlet Managers to ensure quality, profitability and presentation. Liaises with Engineering for prompt maintenance. Meets and interacts with local community representatives and potential guests. Recommends modernization of equipment, production methods, presentation and guest satisfaction. Communicates policies, procedures, improvement plans and guest comments to the Executive Chef and Sous Chefs. Ensures health, safety and emergency procedures and fire prevention are enforced. Maximizes employee productivity to minimize payroll costs.