EXECUTIVE SOUS CHEF

Company Description

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

Job Description

We are seeking a highly skilled and innovative Executive Sous Chef to join our culinary team in Rixos Al Mairid, Ras Al-Khaimah, United Arab Emirates.

• Assist the Executive Chef in overseeing all aspects of kitchen operations, including menu planning, food preparation, and quality control
• Develop and implement new menu items, considering current food trends and guest preferences
• Manage and mentor kitchen staff, fostering a collaborative and efficient work environment
• Ensure compliance with food safety and hygiene standards (HACCP) throughout all kitchen areas
• Participate in budget planning, cost control, and inventory management
• Collaborate with other departments to enhance overall guest satisfaction and achieve business goals
• Oversee food presentation and quality across all outlets and banquet operations
• Conduct regular staff training sessions to improve skills and maintain high standards
• Assist in recruiting, evaluating, and developing kitchen team members
• Analyze financial reports and implement strategies to optimize kitchen performance
• Stay updated on culinary trends and incorporate innovative techniques into menu offerings
• Ensure proper maintenance and cleanliness of kitchen equipment and facilities
• Participate in management meetings and contribute to the development of annual business plans
• Handle guest inquiries and complaints professionally and efficiently

Qualifications

• Diploma from a reputable Hospitality Management or Culinary school required; additional certifications in Food & Beverage are advantageous
• Minimum of 5 years of experience in managing food production and culinary operations in a high-end hotel or restaurant setting
• Proven leadership skills with the ability to motivate and manage a diverse kitchen team
• Excellent communication skills with fluency in English; additional language skills are a plus
• Strong financial acumen with experience in budgeting, cost control, and analyzing P&L statements
• Proficiency in MS Office suite, particularly Excel, Word, and PowerPoint
• In-depth knowledge of food safety and hygiene standards (HACCP)
• Creativity and innovation in menu development and food presentation
• Ability to work efficiently under pressure in a fast-paced environment
• Strong organizational and time management skills
• Flexibility to work varying shifts, including weekends and holidays
• Passion for culinary arts and commitment to delivering exceptional dining experiences
• Cultural sensitivity and adaptability to work in a diverse, international environment

Additional Information

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.