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Managing day to day breakfast operation and ensuring standards are being applied within the operation.
Developing junior chefs, sharing knowledge to build diverse team, ensuring team equally empowered to deliver the best breakfast experience.
Must have knowledge of food cost, inventory control, ordering process through the system ( FMC, FBM).
Must have knowledge of ISO 22000, HACCP, PIC in order to be in line with DM and food safety requirements.
Must have experience in large scale all day dining, specially breakfast.
Coming up with new ideas, developing recipes and producing dishes to our clients which appeal and represent Rixos luxury life style concept.
Work with superiors to produce diversified menus on accordance with the Rixos Premium JRB’s policy and vision.