WE CONNECT WITH THAT AGELESS MILLENNIAL MINDSET AND BELIEVE THAT HOTELS CAN ENHANCE THEIR WORLD VIA ART, MUSIC, FASHION AND A DISTINCTIVE CONNECTION

Radisson RED sees things differently. We don’t have ‘staff’ we have ‘Creatives’.  We don't have "managers” we have "LEADs".

WE ARE ON THE LOOK OUT FOR a Jr. Sous Chef with excellent communication skills, a REDy personality and passion for delivering outstanding customer service to join our incREDible Kitchen team here @ Radisson RED Dubai.

As the Assistant Lead Security, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do!

What are we looking for?

Supervise and coordinate activities of chefs. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items.  Prepare special meals or substitute items. Assist kitchen staff with various tasks. Provide chefs with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

General Kitchen

§  Ensure the quality of the food items and notify manager if a product does not meet specifications.

§  Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.

§  Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.

§  Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.

§  Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.

§  Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

§  Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.

§  Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.

§  Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).

§  Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).

§  Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.

§  Inform Chef of any excess food items that can be used in daily specials or elsewhere.

§  Maintain food logs for all food products (e.g., production charts).

Sanitation and Maintenance

§  Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.

§  Set-up and break down workstation with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.

§  Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.

Stocking/Receiving

§  Monitor stock of kitchen supplies and food to identify needed items and ensure neat and orderly storage, and communicate potential product shortages, or price changes, to supervisor/manager.

Kitchen Tools & Equipment

§  Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.

§  Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

§  Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.

§  Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

§  Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

§  Prepare ingredients for cooking, including portioning, chopping, and storing food before use.

§  Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.

§  Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.

§  Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.

§  Prepare special meals or substitute items, where possible, to satisfy guest requests.

§  Supervise and coordinate activities of cooks and workers engaged in food preparation.

§  Determine how food should be presented and create decorative food displays.

Set-up

§  Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

§  Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.

§  Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.

You should be innovative, creative, demonstrate a positive mind-set and love a challenge. Be genuine, yourself, we love that and won’t change that, promise!

DO You love people’s interaction, want to be yourself and are passionate for Music, Art & Fashion? We want to talk to you then!
Come as you are, wear a big smile and become the one who greets like no other. Forget the script. There is no script. Forget traditional, be bold. Have a chat. Make Red the place to be!.

Are you READY? So, tell us. Show us. Make us smile. Use your phone and send us a video clip/ a selfie/ photos/ an Instagram link… anything giving us insight into why you’re ready to welcome the world to the RED side.

Come join us and Make Every Moment Matter and make RED the place to be in the City.

WE CONNECT WITH THAT AGELESS MILLENNIAL MINDSET AND BELIEVE THAT HOTELS CAN ENHANCE THEIR WORLD VIA ART, MUSIC, FASHION AND A DISTINCTIVE CONNECTION

Radisson RED sees things differently. We don’t have ‘staff’ we have ‘Creatives’.  We don't have "managers” we have "LEADs".

WE ARE ON THE LOOK OUT FOR a Jr. Sous Chef with excellent communication skills, a REDy personality and passion for delivering outstanding customer service to join our incREDible Kitchen team here @ Radisson RED Dubai.

As the Assistant Lead Security, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do!

What are we looking for?

Supervise and coordinate activities of chefs. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items.  Prepare special meals or substitute items. Assist kitchen staff with various tasks. Provide chefs with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

General Kitchen

§  Ensure the quality of the food items and notify manager if a product does not meet specifications.

§  Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.

§  Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.

§  Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.

§  Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.

§  Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

§  Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.

§  Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.

§  Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).

§  Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).

§  Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.

§  Inform Chef of any excess food items that can be used in daily specials or elsewhere.

§  Maintain food logs for all food products (e.g., production charts).

Sanitation and Maintenance

§  Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.

§  Set-up and break down workstation with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.

§  Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.

Stocking/Receiving

§  Monitor stock of kitchen supplies and food to identify needed items and ensure neat and orderly storage, and communicate potential product shortages, or price changes, to supervisor/manager.

Kitchen Tools & Equipment

§  Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.

§  Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

§  Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.

§  Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

§  Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

§  Prepare ingredients for cooking, including portioning, chopping, and storing food before use.

§  Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.

§  Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.

§  Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.

§  Prepare special meals or substitute items, where possible, to satisfy guest requests.

§  Supervise and coordinate activities of cooks and workers engaged in food preparation.

§  Determine how food should be presented and create decorative food displays.

Set-up

§  Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

§  Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.

§  Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.

You should be innovative, creative, demonstrate a positive mind-set and love a challenge. Be genuine, yourself, we love that and won’t change that, promise!

DO You love people’s interaction, want to be yourself and are passionate for Music, Art & Fashion? We want to talk to you then!
Come as you are, wear a big smile and become the one who greets like no other. Forget the script. There is no script. Forget traditional, be bold. Have a chat. Make Red the place to be!.

Are you READY? So, tell us. Show us. Make us smile. Use your phone and send us a video clip/ a selfie/ photos/ an Instagram link… anything giving us insight into why you’re ready to welcome the world to the RED side.

Come join us and Make Every Moment Matter and make RED the place to be in the City.