Sous Chef - Arabic Kitchen

Company Description Rixos 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 Offer We 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 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 Sous 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 Responsibilities • Assist 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 Budget • Matters pertaining to Culinary operations • Within the authority as assigned by Superior Qualifications • Ability to work well under pressure in a fast paced environment • Ability to work cohesively and collectively as part of a team • Experience providing quality food and presentation of all dishes • Relevant food preparation and service knowledge • The ability to work unsupervised with excellent time management skills • Experience in stock ordering and financial exposure • Experience working with A la carte menus • Previous experience with proven ability to manage a team Show more Show less

Ability to work well under pressure in a fast-paced environment; Experience providing quality food and presentation of all dishes; Relevant food preparation and service knowledge; The ability to work unsupervised with excellent time management skills; Experience in stock ordering and financial exposure; Experience working with A la carte menus; Previous experience with proven ability to manage a team.

Create menus and standard recipes for colleagues' cafe and control production of high-quality products; supervise kitchen colleagues; design, test, and implement food and drink menus; produce high-quality plates in design and taste; oversee and supervise kitchen staff; assist with inventory, ordering, supplier relationships, and management of supplies; ensure food quality and maintain a clean, hygienic kitchen; keep work and prep stations clean and compliant with food safety standards; offer creative ideas to improve kitchen performance, menu options, and service levels; maintain staff shift schedules; monitor and maintain kitchen equipment and arrange repairs; manage departmental budget; handle matters pertaining to Culinary operations within delegated authority.