Requirements
The Sous Chef will be responsible for menu creation, standard recipe maintenance, and controlling the production of high-quality food products. This role involves supervising kitchen staff efficiently, maintaining hygiene and safety standards, and fostering a culture of motivation and creativity within the department. Key responsibilities include assisting with food preparation, menu design, overseeing kitchen staff, managing inventory and supplies, ensuring food quality and kitchen cleanliness, and maintaining staff schedules and equipment.
Description
Company DescriptionRixos 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, offering 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 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 OfferWe 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 BenefitsCompetitive SalaryDuty Meals provided; breakfast/lunch/dinner/midnight meal + coffee breaksVacation tickets /benefits provided by the hotelMedical Insurance ProvidedJob DescriptionSous Chef is responsible for creation of menus and standard recipes maintain for colleagues cafe and control production of the highest quality products, supervising the Colleagues in efficient manner, strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity.Decision Making ResponsibilitiesAssist 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 kitchen is in good, clean, and hygienic condition.Keep work and food prep 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 the kitchen equipment, and arrange repairs and service as needed.Department BudgetMatters pertaining to Culinary operationsWithin the authority as assigned by SuperiorQualificationsAbility to work well under pressure in a fast paced environmentAbility to work cohesively and collectively as part of a teamExperience providing quality food and presentation of all dishesRelevant food preparation and service knowledgeThe ability to work unsupervised with excellent time management skillsExperience in stock ordering and financial exposureExperience working with A la carte menusPrevious experience with proven ability to manage a team