Junior Sous Chef

Ennismore; Abu Dhabi; On-site; AED 260,000 - 420,000; Full time

Benefits offered by this job

Duty meals

Vacation tickets/benefits

Medical Insurance Provided

Job summary

Ennismore’s Rixos Marina Abu Dhabi is seeking a Kitchen professional to support the Executive Chef with menu development, costing, and seasonal specials, balancing creativity with guest appeal and commercial performance.

You will assist with food cost management, stock control, and ordering, while leading the kitchen during service and ensuring consistent quality, presentation and timing. Join a team focused on growth, wellbeing, and guest satisfaction.

Qualifications

• Creative and passionate about food and customer service.
• Highly motivated and guest driven with 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.

Responsibilities

• 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, coaching and developing 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 ensuring produce is ordered, stored and utilised efficiently.

Skills

Creative and passion for food

Guest-driven service

Problem solving under pressure

Attention to detail

MS Office proficiency

Health and safety conscious

Interpersonal communication

Team leadership potential

Tools

Windows & MS Office

Job description

We are far more than a worldwide leader in hospitality. We welcome you as you are and offer opportunities to find a role and brand that truly match your personality and aspirations. At Ennismore, we are committed to supporting your growth and learning every day, ensuring that your work brings purpose and fulfillment to your life. During your journey with us, you will have the opportunity to explore limitless possibilities, shape your own story, and help us imagine the future of hospitality together.

Rixos Marina Abu Dhabi is a luxury hotel that delivers authentic Turkish hospitality with exceptional service standards. The hotel redefines luxury by offering a unique and unforgettable holiday experience, creating a new meaning for modern hospitality and leisure.

SALARIES AND BENEFITS

• Duty Meals provided; breakfast/lunch/dinner/midnight meal + coffee breaks
• Vacation tickets /benefits provided by the hotel
• Medical Insurance Provided

Job Description

• 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.

Qualifications

• 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