Junior Sous Chef

About Rixos Premium Qetaifan Island North

Rixos Premium Qetaifan Island North provides a luxurious island getaway filled with entertainment and adventure. Spanning five acres of attractions, including a waterpark, private beach, retail outlets, a beach club, and a variety of fine dining and casual restaurants, it stands as a premier all-inclusive destination.

Job Overview

The Junior Sous Chef will assist the Sous Chef in the effective daily management of kitchen operations, ensuring high culinary standards, cost control, and team supervision to deliver outstanding culinary experiences.

Key Responsibilities

• Aid in managing day-to-day kitchen operations at the designated outlet to ensure efficiency.
• Collaborate with the Sous Chef and Chef de Cuisine on menu creation, recipe development, and upholding culinary quality.
• Oversee food prep by chefs to guarantee adherence to recipes, portion control, presentation, and quality benchmarks.
• Coach and develop junior kitchen staff to improve their culinary skills and job performance.
• Ensure timely and specification-compliant food preparation.
• Maintain top food quality, hygiene standards, and presentation levels.
• Support achievement of departmental goals including food cost management and performance metrics.
• Ensure correct storage of perishables under appropriate refrigeration.
• Encourage resourceful ingredient use and reduce kitchen waste.
• Follow strict food safety protocols for knife and chopping board color-coding.
• Conduct daily cleaning oversight and temperature controls to meet safety requirements.

Required Qualifications

• At least three years’ experience in culinary supervision, preferably in similar hotel settings.
• Mandatory experience with Turkish Cuisine All-Inclusive Buffet and hot kitchen operations.
• Degree in Hotel Management, Culinary Arts, or related field.
• Deep expertise in traditional Turkish pot dishes and authentic Turkish oven specialties.
• Prior experience in all-inclusive hotel kitchens, training, and managing teams during high-volume food production.
• Strong understanding of food quality control, hygiene practices, and kitchen operational procedures.
• Experience working in Qatar or the Middle East is advantageous.