- Experience
- 3+ yrs
- Salary
- —
- Openings
- 1
- Posted
- 2 மணி நேரம் முன்
- Work mode
- In office
- Education
- College degree in Hotel Management or Culinary Arts
- Resume
- Required to apply
Where you'll work
Job description
About Rixos Premium Qetaifan Island North
Rixos Premium Qetaifan Island North is a luxurious destination featuring five acres of entertainment, including a waterpark, private beach, retail outlets, a beach club, and a range of dining options. It offers guests an all-encompassing vacation experience on the island.
Role Overview
The Junior Sous Chef supports the Sous Chef in managing daily kitchen operations. This role involves maintaining food quality, supervising kitchen staff, controlling costs, and ensuring exceptional culinary standards are met consistently.
Key Responsibilities
- Assist with the daily management of the assigned kitchen outlet to ensure smooth operational flow.
- Collaborate with the Sous Chef and Chef de Cuisine in menu creation, recipe refinement, and upholding culinary standards.
- Oversee and direct chefs during food preparation, guaranteeing adherence to recipes, portioning, presentation, and quality benchmarks.
- Train and mentor junior kitchen staff to improve their culinary skills and overall performance.
- Ensure efficient and accurate food preparation aligned with specified recipes and guidelines.
- Continuously monitor food quality, hygiene practices, and presentation standards.
- Contribute to meeting departmental goals, including food cost control and performance metrics.
- Properly store all perishable ingredients under required refrigeration conditions.
- Promote resource efficiency by minimizing waste and optimizing ingredient usage.
- Adhere to color-coded safety protocols for knives and chopping boards.
- Manage daily sanitation schedules and conduct temperature monitoring to comply with food safety regulations.
Qualifications & Experience
- At least 3 years of supervisory experience in culinary roles, preferably within a similar hotel environment.
- Mandatory experience in Turkish cuisine, specifically in All-Inclusive buffet setups and hot kitchen operations.
- Degree in Hotel Management, Culinary Arts, or an allied field.
- Strong expertise in traditional Turkish pot dishes and authentic Turkish oven preparations.
- Previous exposure to high-volume kitchen operations in All-Inclusive hotel contexts.
- Proven capability to train and supervise kitchen teams effectively.
- Comprehensive knowledge of food hygiene, kitchen practices, and quality control.
- Experience working in Qatar or the Middle East region is considered advantageous.