Sous Chef Pastry

**Company Description**
Rixos Golf Villas And Suites Sharm El Sheikh located in beautiful scenery creates a destination full of natural beauty on the South Sinai Peninsula. Surrounded by magnificent gardens and a Golf field, the contrast of the blue waters and the lush green gardens creates a splendid resort. Rixos Golf Villas And Suites offer an All Inclusive & All Exclusive experience. Staying at Rixos Golf Villas & Suites offers more than the perfect accommodation, a portion of delicious food and superior service, a restaurant with a luxurious buffet, and a unique privilege at Rixos Hotels Sharm El Sheikh await your ultimate holiday experience. The hotel is located in the heart of the city, conveniently near the International Convention Center, 5 kilometres from the airport, and 5 kilometres into the main attraction tourist hub Naama Bay. Rixos Golf Villas & Suites accommodates Families and Couples only. Due to security reasons, the face has to be uncovered.

2. DUTIES AND RESPONSIBILITIES
1 Assist the Executive Sous Chef in the full operation of all kitchen units.
2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food
produced in or purchased by the facility and the customer satisfaction related to these.
3 Within kitchen hygiene rules chef who is working in the kitchen should have short
and well cared hair, it is not allowed that man has a moustache or beard.
4 Identify the work methods and cooking standards and ensure that these are applied to
ensure that food is prepared in a quality manner and that personnel work efficiently.
5 Work in a coordinated manner with all section chefs and instruct them as needed.
6 Personally control that the presentation and quality of food prepared for breakfast,
lunch and dinner is in accordance with the standards.
7 Prepare the list of materials to be purchased, place their orders on the system and
check the meat, fish and vegetables that are purchased.
8 Control the daily provision vouchers and accelerate the circulation of slow-moving
supplies.
9 Check the cooling systems of food storages and ensure that food is used according to
the first in, first out principle.
10 Plan food production in accordance with the stages identified by the Executive
Culinary Chef.
11 Control the current status of raw foods and provisions as well as the way that excess
food is used, prevent food from spoiling, use excess food in an efficient manner, and
control the portions of food.
12 Is responsible for preparing standard recipes for all foods produced in order to
standardise the portions, taste and quality.
13 Continuously monitor that the personnel working in the department comply with
personal hygiene rules.
14 Ensure that the records needed for the food safety system are kept regularly.
15 Check all of the storage houses at the beginning of work and ensure that they are
orderly, deliver old products to production, and make sure that the remaining food is
made use of.
16 Check the menu and inform and warn personnel of any missing or problematic
products so that the same situation does not re-occur.
17 Monitor the performance of personnel and report personnel that do not work
efficiently to the Executive Sous Chef.
18 Organise the personnel’s weekly schedule. Control the monthly timecards and submit
to the Executive Culinary Chef for approval.
19 Identify the training needs of kitchen personnel and ensure that the necessary trainings
are organised and delivered.
20 Deliver trainings to food production personnel about menu preparation, product
recipes and food costs etc. (except for standard trainings such as the Food Safety
System and ISO standards).
21 To predict that all activities and to be purchased all equipment and belongings may
create disease for the environment, to join all activities which is organized to protect
biological diversity and shares the responsibilities, shares the individual
responsibilities in order to increase environment knowledge and to carry on necessary
trainings. To provide minimum consumption currently used all stuffs and equipment
(paper, printed out etc.).
22 To implement necessary warnings and departmental trainings in order to save energy
**Qualifications**
1. QUALIFICATIONS
Education: At least a high school or vocational diploma.
Experience: Extensive practical and managerial experience related to the processes in
the respective department (at least 5 years).
Foreign Language: At least intermediate level English.
Courses and Training: Prior attendance in courses and seminars in the related field.
Skills: Has excellent command of all products and cooking techniques in the related
field and is responsible for business development. Has advanced knowledge of the
other kitchen sections and processes. Has knowledge of local or international cuisine.