Junior Sous Chef: Culinary Leadership & Prep Mastery

TALENTMATE; Ras Al Khaimah; On-site; AED 75,000 - 105,000; Full time

Job summary

Rixos Al-Mairid in Ras Al Khaimah seeks a dedicated culinary professional to supervise mise en place for all F&B outlets and maintain high hygiene standards. You will assist in developing new recipes, manage daily inventory, and ensure timely preparation and presentation of dishes.

The role requires leadership, strong time management, and strict adherence to food safety regulations, with responsibilities spanning guest interaction and collaboration with other departments.

Qualifications

• Sustainability: Commit to sustainable practices, align with ESG and CSR objectives to drive positive impact across all pillars.
• Compliance: Ensure full compliance with local laws, international standards and health regulations, update processes accordingly.
• Food Safety & Hygiene: Enforce proper purchasing, storage, handling, and preparation practices across departments.

Responsibilities

• Supervise and coordinate mise en place cooking for all F&B outlets.
• Check Demi Chefs / Commis Chefs on section hygiene and standards.
• Assist Chef de Cuisine in creating new recipes and menu ideas.
• Manage daily inventory, orders and turnover of products in section.
• Control cooking procedures, portions, garnishing, and presentation of dishes.
• Maintain high guest care standards and personal hygiene; proper uniform.
• Demonstrate knowledge of Rixos Al-Mairid standards and facilities; answer guest questions promptly.
• Handle guest complaints promptly and report unresolved issues to Sous-C Chef or Chef de Cuisine.

Skills

Leadership

Time management

Food Safety

Hygiene

Education

Culinary diploma

Job description

Rixos Al-Mairid in Ras Al Khaimah seeks a dedicated culinary professional to supervise mise en place for all F&B outlets and maintain high hygiene standards. You will assist in developing new recipes, manage daily inventory, and ensure timely preparation and presentation of dishes.

The role requires leadership, strong time management, and strict adherence to food safety regulations, with responsibilities spanning guest interaction and collaboration with other departments.