Company description

With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering Red Sea. The hotel offers an all-inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.

A beautiful beach, delicious food with top-quality service, restaurants with luxurious buffets, pools, Rixy Club exclusively for children, and live entertainment all await your ultimate holiday experience.

Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh, and 9 km from Sharm El-Sheikh.

Job description

Ensure that guests are satisfied with the production and presentation of food.

Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.

Within kitchen hygiene rules, chefs working in the kitchen should have short and well-cared-for hair; it is not allowed for men to have a mustache or beard.

Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events, and designing their training programmes.

Responsible for testing the taste, appearance, and compliance with food safety of food produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production.

Ensure that all of the food listed in the daily menu is prepared.

Prepare the orders in accordance with established standards.

Pay utmost attention to the quantities planned for the food portions.

Ensure that the products to be used to make food are prepared accurately and timely.

Store the food in his/her workstation in the most correct manner.

Pay utmost attention to hygiene, cleaning, and health conditions.

Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste, and quality.

Keep records related to the preparation, cooking, and presentation of food, as required by the food safety management.

Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.

Carry out all other duties assigned by managers and hotel management not specified in the job description.

Anticipate that all activities and purchased equipment and belongings may impact the environment; participate in all activities organized to protect biological diversity and share individual responsibilities to increase environmental knowledge and conduct necessary trainings.

Ensure minimum consumption of all supplies and equipment currently used (paper, printed materials, etc.).

Implement necessary warnings and departmental trainings to save energy inside the facility.

Continue implementing decisions taken to save energy.

Assess the effects of the environment and energy efficiency on purchased equipment.

Fulfill responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects on the environment.

Qualifications

• Education: At least a primary school diploma.
• Experience: At least 5 years of practical experience.
• Foreign language: Not required.
• Courses and seminars: Prior attendance in trainings in the related field.
• Computer literacy: Not required.
• Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to possess technical knowledge and work experience related to the methods, techniques, and work processes in the related field.