Sous Chef – Room Service

Company Description We are far more than a worldwide leader in hospitality. We welcome you as you are and offer opportunities to find a role and brand that truly match your personality and aspirations. At Ennismore, we are committed to supporting your growth and learning every day, ensuring that your work brings purpose and fulfillment to your life. During your journey with us, you will have the opportunity to explore limitless possibilities, shape your own story, and help us imagine the future of hospitality together. Rixos Marina Abu Dhabi is a luxury hotel that delivers authentic Turkish hospitality with exceptional service standards. The hotel redefines luxury by offering a unique and unforgettable holiday experience, creating a new meaning for modern hospitality and leisure. Salaries And Benefits • Competitive Salary • Duty Meals provided; breakfast/lunch/dinner/midnight meal + coffee breaks • Vacation tickets /benefits provided by the hotel • Medical Insurance Provided Job Description • Assist the Executive Chef in the daily kitchen operation and ensure smooth service. • Lead and supervise the kitchen team, ensuring quality, consistency, and timely food preparation. • Strong focus on modern techniques and presentation. • Support menu development and introduce creative dishes based on current culinary trends. • Maintain high standards of food quality, hygiene, HACCP, and kitchen safety. • Monitor food costs, portion control, stock, and wastage. • Train and develop junior culinary team members. • Ensure creative and consistent plating in line with the restaurant’s standards. Qualifications • Minimum 3–5 years of experience as a Sous Chef or in a similar senior culinary position. • Excellent knowledge of modern culinary techniques, contemporary cuisine, and current food trends. • Creative approach to food presentation and plating, with a strong eye for detail. • Ability to develop and maintain high-quality, innovative dishes. • Strong knowledge of food quality, hygiene, HACCP, and kitchen safety standards. • Good understanding of food cost, portion control, menu planning, and kitchen operations. • Ability to lead, train, motivate, and develop a multicultural kitchen team. • Strong organizational, communication, and leadership skills. • Ability to work efficiently under pressure in a fast-paced professional kitchen. • Passionate about culinary innovation and continuously exploring new ingredients, techniques, and emerging food trends. • Hospitality or culinary qualification is preferred. Show more Show less

Minimum 3–5 years of experience as a Sous Chef or in a similar senior culinary position. Excellent knowledge of modern culinary techniques, contemporary cuisine, and current food trends. Creative approach to food presentation and plating, with a strong eye for detail. Ability to develop and maintain high-quality, innovative dishes. Strong knowledge of food quality, hygiene, HACCP, and kitchen safety standards. Good understanding of food cost, portion control, menu planning, and kitchen operations. Ability to lead, train, motivate, and develop a multicultural kitchen team. Strong organizational, communication, and leadership skills. Ability to work efficiently under pressure in a fast-paced professional kitchen.

Assist the Executive Chef in the daily kitchen operation and ensure smooth service. Lead and supervise the kitchen team, ensuring quality, consistency, and timely food preparation. Strong focus on modern techniques and presentation. Support menu development and introduce creative dishes based on current culinary trends. Maintain high standards of food quality, hygiene, HACCP, and kitchen safety. Monitor food costs, portion control, stock, and wastage. Train and develop junior culinary team members. Ensure creative and consistent plating in line with the restaurant’s standards.