Junior Sous Chef

Rixos Marina Abu Dhabi 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.

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

Support the Executive Chef with menu development, recipe costing and seasonal specials, balancing creativity with guest appeal and commercial performance. Assist with food cost management, stock control, ordering, monthly stocktakes and waste reduction. Lead the kitchen during service, ensuring consistency in food quality, presentation and timing. Work hands-on alongside the team and set the standard through your own performance. Support, coach and develop chefs and junior team members, creating a positive culture of learning and accountability. Maintain clear communication across the kitchen and wider F&B team, particularly during busy service periods. Support effective kitchen rostering and labour management to achieve wage and productivity targets. Maintain appropriate par levels and ensure produce is ordered, stored and utilised efficiently. Drive consistency in kitchen standards, food safety, hygiene and WHS. Support the induction, training and ongoing development of new and existing team members. Take ownership of the kitchen operation and provide leadership in the Executive Chef’s absence. Contribute ideas and challenge the team to continually improve the way we work and the experiences we create for our guests.