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Chef de Cuisine – Steakhouse

Rixos - Lusail

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Company Description

Rixos Qetaifan Island North

Opening in 2023, Rixos Qetaifan Island North will comprise a 345-key hotel, along with a souq encompassing 11,000sqm of leasing space, a beach club, a theme park, and a waterpark. The resort will boast panoramic views of the Arabian Gulf. Rixos plans to provide a platform for showcasing Qatar as a tourism destination. One of the country’s biggest draws will be Qetaifan Island North’s Waterpark attraction. The Rig 1938 is the world’s highest tower of its kind, reaching 82 metres.

Job Description

Chef de Cuisine – Steakhouse

Chef de Cuisine is responsible for leading the day-to-day operations of the kitchen and related areas. Assumes the Executive Sous Chef’s responsibilities in their absence. 

  • Develop and curate a diverse and enticing menu for the Steakhouse, showcasing expertise in steak preparation, grilling techniques, and innovative culinary techniques.
  • Lead and inspire the kitchen brigade, ensuring a collaborative and positive work environment.
  • Supervise and train kitchen staff in proper cooking techniques and adherence to standardized recipes.
  • Maintain high standards of food quality, presentation, and flavor consistency.
  • Conduct regular food tastings and inspections to ensure all dishes meet the resort's standards.
  • Oversee day-to-day kitchen operations, including food preparation, cooking, and plating.
  • Manage inventory, control food costs, and minimize waste.
  • Recruit, train, and develop culinary staff, fostering a culture of continuous learning and improvement.
  • Implement and enforce kitchen hygiene and safety protocols.
  • Collaborate with other departments, such as Food and Beverage, to create seamless and exceptional guest experiences.

Qualifications

  • Proven experience as a Chef de Cuisine or Executive Chef in a high-end Steakhouse or similar upscale dining establishment for at least 2 years
  • Culinary degree or equivalent certification
  • In-depth knowledge of French culinary techniques and traditions
  • Strong leadership and communication skills
  • Ability to manage a fast-paced kitchen environment and adapt to changing priorities
  • Familiarity with local and international cuts of meat
  • Fluent in English; knowledge in Mexican or other languages is a plus
* these questions are a must