Senior sous chef -Greek cuisine

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 .

Monitors all duty schedules in the kitchen operation.

 Conducts bi-monthly a presentation of 12 new novelties, disk, presentation, amenities, etc. to stay in line with operational trends.

 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.

 Reviews and corrects the appearance (condition of uniforms) and grooming of all assigned staff. . Evaluates the performance of the assigned team and initiates promotions.

 Responsible for the timely kitchen preparations for all meal services in the outlets and Banquet activities in line with the stipulated opening hours.

Frequently tours through all kitchens, stores and other food production facilities ensuring the highest possible hygiene and maintenance standards.

 Develops food promotions and initiates the appearance of guest chef’s if the situation requires.

Frequently tours of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact.

 Handles guest complaints directly if the situation requires.

 Drives together with the Food & Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar.

Controls the food cost by reviewing and approving all store requisitions and direct purchases and minimizes wastage.

 Ensures that the immediate reliever is well informed about all relevant operational issues. Directs the development of future Chefs.

 Monitors all food par stocks.

 Drives with the Food & Beverage Manager all menu changes and documents all dishes and issues presentation information to all parties concerned.

Ensures that every dish leaving the kitchen is of appropriate portion and well presented according to the recipes and presentation standards

 Monitors all goods transfers to other areas.

Initiates spot checks on expiry dates of all food products.

 Ensures the proper handling of all FF&E and operating equipment.

 Stays updated on changing food service trends i.e. new products, presentation and operating equipment. 2.22. Controls and approves all kitchen payroll related documents, prior to their submission to the accounts. 2.23. Establishes the highest possible hygiene and food safety standards either enforced through local legislation or own personal efforts. (HACCP Standards).

 Attends all regular department head meetings and conducts at least two monthly meetings with his chefs and other key personnel to maintain open communication lines.

 Participates actively to meet / maximize the departments’ revenue forecast and exercises the constant control of the operational costs.

Familiar with the company’s internal policies and all safety policies

 Keeps himself updated on all business activities of equal competitors and changing industrial trends

 Ensures that emergency exits in the kitchen and all related areas are always in clean condition and absolutely free of any obstacle and the exit door is easy to open from inside.

Prepares or supervises the preparation of all menus

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.  Computer Literacy: Basic computer applications.

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.