Junior Sous Chef - Pastry

About the role

Rixos Al-Mairid, part of the Rixos group established in 2000 in Turkey, is looking for a Junior Sous Chef Pastry. The role supervises, coordinates and takes part in the preparation of mise en place for pastry, works closely with the Chef de Cuisine and Sous-Chef, and helps deliver a high standard of guest care.

Key responsibilities

• Supervise, coordinate and participate in the preparation of mise en place for all F&B outlets, checking freshness, preparation techniques and storage of goods.
• Check Demi Chefs and Commis Chefs on their section, for example on personal hygiene.
• Assist the Chef de Cuisine in composing new recipes and menu ideas.
• Order and track product turnover in the section through daily inventory lists.
• Control cooking procedures, portioning, garnishing and presentation of dishes.
• Set up work rosters in consultation with the Sous-Chef and allocate tasks according to the mise en place list.
• Prepare and compile staff meals, observe and taste food during preparation, and ensure orders are prepared efficiently and hot dishes leave the kitchen at the correct temperature.
• Keep effective contact with colleagues of other departments and cooperate in special projects when required.
• Maintain high standards of guest care, personal hygiene and grooming, wear the uniform well pressed and in good condition, and know the Rixos Al-Mairid facilities and performance standards.
• Handle guest complaints promptly and report unresolved incidents to the Sous-Chef or Chef de Cuisine.
• Follow health and safety duties, including fire prevention and the restaurant evacuation plan, and stay security conscious.

Required profile

• Culinary diploma or equivalent.
• Minimum 2-3 years' experience in a similar or supervisory kitchen (pastry) role within the hospitality industry.
• Leadership and time management skills.