Junior Sous Chef

Rixos Hotels Gulf; Al Kasir; On-site; AED 480,000 - 720,000; Full time

Benefits offered by this job

Competitive Salary

Duty meals provided; breakfast/lunch/d

coffee breaks

Vacation tickets /benefits provided by

Medical Insurance Provided

Job summary

Ennismore is seeking an Executive Chef to lead and inspire the kitchen, driving creative menu development, cost management, and high standards of food quality and service. You will mentor chefs, ensure safety and hygiene, and maintain strong communication with the wider F&B team.

The role requires hands-on leadership, a proactive approach, and the ability to deliver exceptional dining experiences in a fast-paced environment.

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
• 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

• 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

Job description

Company 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.

Company 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.

Salaries And Benefits

• Competitive Salary
• 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