Job description

Company Description

Rixos Premium Qetaifan Island North

Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination.

Junior Sous Chef

The Junior Sous Chef is responsible for supporting the Sous Chef in ensuring the smooth day-to-day operation of the kitchen. This role assists in maintaining food quality, controlling costs, supervising team members, and delivering exceptional culinary experiences.

What you will be doing:

• Assist in the daily operation of the assigned outlet and ensure smooth kitchen operations.
• Support the Sous Chef and Chef de Cuisine in menu planning, recipe development, and maintaining culinary standards.
• Supervise and guide chefs during food preparation, ensuring recipes, portion sizes, presentation, and quality standards are consistently followed.
• Train, coach, and develop junior kitchen team members to enhance their culinary skills and performance.
• Ensure food preparation is completed efficiently and according to established specifications and recipes.
• Monitor food quality, hygiene, and presentation to maintain the highest standards.
• Assist in achieving departmental objectives, food cost targets, and key performance indicators.
• Ensure all perishable food items are stored correctly under appropriate refrigerated conditions.
• Promote the efficient use of ingredients and kitchen resources to minimize waste.
• Ensure the correct use of knives and chopping boards in accordance with color-coded food safety guidelines.
• Monitor daily cleaning schedules and conduct temperature control checks to comply with food safety standards.

• Minimum 3 years of culinary supervisory experience, preferably in a similar hotel concept.
• Turkish Cuisine All-Inclusive Buffet experience and hot kitchen is mandatory.
• College degree in Hotel Management, Culinary Arts, or a related discipline.
• Strong knowledge of traditional Turkish pot dishes.
• Excellent experience preparing authentic Turkish oven dishes.
• Previous experience in an All-Inclusive hotel environment.
• Previous experience training and supervising kitchen team members in high-volume food production.
• Excellent knowledge of food quality, hygiene, and kitchen operations.
• Previous work experience in Qatar or the Middle East is an advantage.