Junior Sous Chef - Pastry

Rixos Al Mairid Ras Al Khaimah 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.

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.

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.