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Specialty Chef – Pide

Rixos - Lusail


Company Description

Rixos Qetaifan Island North

Rixos Qetaifan Island North 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 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

Speciality Chef - Pide

The Specialty Chef - Pide works closely with the Chef de Cuisine and in planning adequate supply of required items for restaurants and banquets, menu development, and other related areas.

  • Provides, directs, and oversees training for all levels of his own kitchen team members under the general guidance of the culinary department in coordination with the Chef de Cuisine, Executive Sous Chef, and Executive Chef within the limits of the hotel Standards.
  • Organizes and provides mostly on-the-job training and supports further development of all levels of his kitchen team members in the department.
  • Oversee the day-to-day operation of the culinary department, ensuring best practices and adhering to the hotel Standards, policies, and procedures.
  • Assist Chef de Cuisine, and Executive Sous Chef to develop and implement menus, trends, training, and quality initiatives to ensure that the hotel’s business goals are achieved, all in line with company brand standards.
  • Oversees the operations of designated kitchen outlets. 
  • Ensures high and consistent quality of all menu items both in preparation and presentation: ensures that all recipes are followed exactly; checks the taste and texture of all the dishes before meal services; ensures “model” plates of all menu items before each meal service. 
  • Interfaces with Executive Chef, Executive Sous Chef, Chef de Cuisine, Dietitians, and food development department concerning menu development. 
  • Interfaces with Kitchen staff and Dietitians regarding food quality, preparation, and presentation. 
  • Assists in developing and implementing new recipes and menus.
  • Perform opening duties, as well as assist with the transition from the AM to PM / PM to AM staff taking over the duty. 



  • A 2-year degree/certificate in culinary arts is preferred, but not required.
  • Previous experience as a Pide Chef.
  • Must possess management experience at a quality resort, hotel, or restaurant. 
  • Any combination of academic education, professional training, or work experience, which demonstrates the ability to perform the duties of the position. 
  • Must have extensive culinary experience and be able to develop innovative new recipes. 
  • Must be guest service oriented.  
  • Must be able to work with a wide variety of employees. 
  • Must be able to work in a high-pressure and fast-paced environment. 
  • Must be able to work any day, any schedule. 
  • Experience in the hotel industry. High level of competency in own job.
  • Good knowledge of English
  • Qualities / Competencies: Credibility, integrity, enthusiasm, assertiveness, good communicator, motivation, researcher.
* these questions are a must