EXECUTIVE SOUS CHEF

Rixos Hotels; Ras Al Khaimah; On-site; AED 120,000 - 200,000; Full time

Job summary

An upscale hotel chain is looking for an Executive Sous Chef to lead the culinary team at its Ras Al Khaimah location. The successful candidate will be responsible for managing kitchen operations, menu development, and staff training while ensuring high standards of food safety. Candidates should have a diploma in hospitality or culinary arts, along with at least five years of experience in a luxury dining environment.

Qualifications

• Minimum of 5 years of experience in managing food production and culinary operations in a high-end hotel or restaurant.
• Fluency in English; additional language skills are a plus.
• In-depth knowledge of food safety and hygiene standards (HACCP).

Responsibilities

• Assist the Executive Chef in overseeing all aspects of kitchen operations.
• Develop and implement new menu items considering current food trends.
• Ensure compliance with food safety and hygiene standards.

Skills

Leadership

Creativity in menu development

Strong communication skills

Financial acumen

Time management

Education

Diploma from a reputable Hospitality Management or Culinary school

Tools

MS Office (Excel, Word, PowerPoint)

Job description

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.