Junior Sous Chef

2 weeks ago

Doha, Qatar RIXOS Full time

**Company Description** Rixos Premium Qetaifan Island North**

Rixos Premium Qetaifan Island North comprises a 345-key hotel, along with a souq encompassing 11,000sqm of leasing space, a beach club, a theme park, and a waterpark. The resort boasts panoramic views of the Arabian Gulf. Rixos plans to provide a platform for showcasing Qatar as a tourism destination. One of the country’s biggest draws will be Qetaifan Island North’s Meryal Waterpark attraction. The Rig 1938 is the world’s highest tower of its kind, reaching 82 metres.
**Job Description** Jr. Sous Chef**
- Accountable for the quality, consistency, and production of the food.
- Exhibits culinary talents by personally performing tasks while leading the staff
- Develops and trains the team to improve results.
- Supervises restaurant kitchen shift operations and ensures standards and procedures are followed.
- Setting and ensuring culinary standards and responsibilities are met.
- Recognizes quality products, presentations, and flavors.
- To ensure that the assigned kitchen is managed efficiently according to the established concept statement.
- To assign responsibilities to subordinates, implementing the multi-tasking principle.
- To check subordinates’ performance periodically.
- To be a hands-on manager and always present in the operation, especially during busy periods.
- To implement flexible scheduling based on business patterns.
- To establish and strictly adhere to the par stocks for all operating equipment, supplies, and inventory items, and to ensure that the outlet is adequately equipped.
- To handle guest inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow-up with guests.
- To always ensure and enforce the respect of the HACCP manual.
- To report immediately any HACCP-related issue to the Executive Sous Chef and Sous Chef.

**Qualifications**
- Diploma in Hospitality & Catering
- Diploma in Professional Cookery
- Basic Hospitality or Catering training
- Basic Food Hygiene, HACCP certification
- Previous experience in a similar capacity is preferred; or in a Chef de Partie role for at least 4 years

**Additional Information

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