Junior Sous Chef

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 • Supporting the Executive Chef with menu development, recipe costing and seasonal specials, balancing creativity with guest appeal and commercial performance. • Assisting with food cost management, stock control, ordering, monthly stocktakes and waste reduction. • Leading the kitchen during service, ensuring consistency in food quality, presentation and timing. • Working hands-on alongside the team and setting the standard through your own performance. • Supporting, coaching and developing chefs and junior team members, creating a positive culture of learning and accountability. • Maintaining clear communication across the kitchen and wider F&B team, particularly during busy service periods. • Supporting effective kitchen rostering and labour management to achieve wage and productivity targets. • Maintaining appropriate par levels and ensuring produce is ordered, stored and utilised efficiently. • Driving consistency in kitchen standards, food safety, hygiene and WHS. • Supporting the induction, training and ongoing development of new and existing team members. • Taking ownership of the kitchen operation and providing leadership in the Executive Chef’s absence. • Contributing ideas and challenging the team to continually improve the way we work and the experiences we create for our guests. Qualifications • Creative and passionate about food and customer service • Highly motivated and guest driven with the proven ability to solve problems and to make timely guest service decisions. • Creative and willing to take risks • Proactive with a demonstrated eye for detail and the ability to manage multiple functions/projects while meeting deadlines. • Computer literacy required: Windows and MS Office (Word/Excel) • Must be highly health and safety conscious and actively involved in enhancing workplace wellness. • Able to work in a high-pressure environment • Excellent interpersonal and communication skills; a team player Show more Show less

Qualifications: Creative and passionate about food and customer service; Highly motivated and guest driven with the proven ability to solve problems and to make timely guest service decisions; Creative and willing to take risks; Proactive with a demonstrated eye for detail and the ability to manage multiple functions/projects while meeting deadlines; Computer literacy required: Windows and MS Office (Word/Excel); Must be highly health and safety conscious and actively involved in enhancing workplace wellness; Able to work in a high-pressure environment; Excellent interpersonal and communication skills; a team player.

Responsibilities: Supporting the Executive Chef with menu development, recipe costing and seasonal specials, balancing creativity with guest appeal and commercial performance; Assisting with food cost management, stock control, ordering, monthly stocktakes and waste reduction; Leading the kitchen during service, ensuring consistency in food quality, presentation and timing; Working hands-on alongside the team and setting the standard through your own performance; Supporting, coaching and developing chefs and junior team members, creating a positive culture of learning and accountability; Maintaining clear communication across the kitchen and wider F&B team, particularly during busy service periods; Supporting effective kitchen rostering and labour management to achieve wage and productivity targets; Maintaining appropriate par levels and ensuring produce is ordered, stored and utilised efficiently; Driving consistency in kitchen standards, food safety, hygiene and WHS; Supporting the induction, training and ongoing development of new and existing team members; Taking ownership of the kitchen operation and providing leadership in the Executive Chef’s absence; Contributing ideas and challenging the team to continually improve the way we work and the experiences we create for our guests.