Responsibilities
- 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 on 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
- able to demonstrate their application consistently
- 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 act on your responsibilities for Health and Safety at work
Requirements
- To maintain a high standard of personal hygiene and grooming at all times
- able to demonstrate their application consistently
- To act on your responsibilities for Health and Safety at work
Additional Information
- 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
