Junior Sous Chef

Company description

Rixos Bab Al Bahr is a world-class five-star luxury beachfront resort located on Al Marjan Island in Ras Al Khaimah, UAE, renowned for delivering authentic Turkish hospitality with exceptional service standards while redefining modern luxury through its innovative ultra all-inclusive concept.

It offers guests a unique and immersive holiday experience that combines elegant accommodation, a wide selection of international and specialty dining venues, vibrant entertainment, extensive leisure and recreational facilities, family-friendly programs, wellness and spa experiences, and personalized service.

All of this is set against a stunning backdrop of pristine beaches and the Arabian Gulf, making it a distinguished destination for families, couples, and luxury travelers seeking comfort, excellence, and unforgettable memories.

What we offer

We offer a supportive and multicultural work environment with opportunities for career growth and professional development, competitive benefits, training to international luxury standards, and the chance to build a long-term career within a globally recognized hospitality brand.

Salaries and benefits

• Competitive salary
• Duty meals provided: breakfast, lunch, dinner, midnight meal, plus coffee breaks
• Vacation tickets and benefits provided by the hotel
• Medical insurance provided

Job description

The Junior Sous Chef is responsible for the creation of menus and maintaining standard recipes for the colleagues' cafe, as well as controlling the production of the highest quality products. This role involves supervising colleagues efficiently, striving to keep working hours optimized without compromising quality, and maintaining hygiene and safety standards as per company guidelines.

The Junior Sous Chef is also expected to create a departmental culture of motivation, team spirit, and creativity.

Decision making responsibilities

• Assist in food preparation and collaborate with the executive/head chef
• Help in the design, testing, and implementation of the food and drink menu
• Produce high-quality plates for customers in both design and taste
• Oversee and supervise kitchen staff
• Assist with inventory, ordering, supplier relationships, and management of supplies
• Ensure that food is high quality and that the kitchen is in good, clean, and hygienic condition
• Keep work and food preparation stations clean and comply with food safety standards
• Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels
• Maintain the schedule for staff shifts
• Monitor and maintain kitchen equipment, arranging repairs and service as needed
• Manage matters pertaining to culinary operations within the authority assigned by the superior
• Assist with the department budget

Qualifications

• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively and collectively as part of a team
• Experience providing quality food and presentation of all dishes
• Relevant food preparation and service knowledge
• Ability to work unsupervised with excellent time management skills
• Experience in stock ordering and financial exposure
• Experience working with à la carte menus
• Previous experience with proven ability to manage a team