Junior Sous Chef

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Junior Sous Chef

RIXOS

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.

• 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