The Ritz-Carlton
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The Ritz-Carlton Employee Reviews for Sous Chef

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Found 4 reviews matching the searchSee all 2,763 reviews
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It's realy a great work cultyre at Ritz Carlton along with the work you can learn so many things I realy like the culture 365 days training

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Just Great.....TrainingsSkill developmentForeign exposuresSalary structureGreat benefitsLife balanceMedical benefitsGrowth chancesFare promotion
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Productive and motivational field of industry

-work longer hours morethan 8 hours -learn different situation and problem that can be solve -everyday you will learn more -co workers will motivate you and give you more energy -hardest part is without break -enjoy the most is your learning and encounter different types of guest that you can actually give them the satisfation that they wanted.

Pros

freaa lunh, free accommodation, free transportation, free uniforms

Cons

short breaks
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Being in RC

It was big pleasure working for RC . Ritz-Carlton hotel is place where you enjoy working and place where you stay always updates about the hospitality . RC is a respectful company, I have learned many things about management and how to deal with the staff and my colleagues . The main challenge I faced with RC is the time management when you need to manage between work on the ground and attend meetings. It is always fun to work for RC , because it s a company of informations and they respect their associates.

Pros

free breakfast lunch dinner even on day off. and free accomodation

Cons

long working hours
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Sous Chef – December 2010 to present (the Beast Business Restaurant in Bahrain 2012) La Mediterranean Restaurant All Day Dining International and Med

 Assisted by a chef De party ,a brigade of 12 chefs in total  To ensure achievement of financial objectives of the restaurant and maintain food cost on daily basis.  Interviewing staff for recruitment as per Ritz-Carlton standards.  Works in close cooperation with all other kitchens concerning the outlet and key departments in the hotel.  Guest interaction and close coordination with the restaurant staff to ensure guest satisfaction.  Conduct performance appraisal for kitchen staff as and when required.  Executing menu compiling, product sourcing and costing.  Ensuring Hygiene and Safety standards (HACCP)  Conducts competition checks (on instructions) to assist the company in being updated on local industrial activities.
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Overall rating

4.4

Based on 2,763 reviews
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Ratings by category

4.1Work/Life Balance
4.2Compensation/Benefits
4.1Job Security/Advancement
4.0Management
4.4Culture

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