Junior Station Chef — Prep, Quality & Team Support

RIXOS; Ras Al Khaimah; On-site; AED 89,000 - 134,000; Full time

Job summary

RIXOS is seeking a dedicated culinary professional to manage station readiness, uphold standard recipes and plating, and support executive chefs with costings and promotions. You will collaborate with outlets, supervise staff during service, and ensure accurate inventory, quality control, and minimal waste across daily operations.

The role requires a diploma in hospitality, 1–2 years in a 4–5 star hotel, and a commitment to training, safety, and high service standards within a busy hotel kitchen

Qualifications

• Diploma or degree in vocational hospitality.

Responsibilities

• Prepare inventory lists for own station and fill in for another chef when absent.
• Ensure standard recipes and plating guides are followed at all times.
• Provide daily market list and inspect all goods received for quality and quantity.
• Assist Executive Sous Chef with recipes and costing as required.
• Support promotions, events and other food-related activities for the outlet.
• Communicate with Outlet Supervisors to ensure items are well explained and served.
• Monitor food wastage and propose system improvements for efficiency.
• Maintain records and logs per operational standards and keep colleagues informed.
• Attend training and uphold grooming standards and teamwork across departments.
• Explain dishes to guests and highlight specials when available.
• Keep buffets replenished and ensure food quality meets standards.
• Be punctual, professional, and flexible to assist in other hotel areas.

Education

Diploma or degree in vocational hospitality

Job description

RIXOS is seeking a dedicated culinary professional to manage station readiness, uphold standard recipes and plating, and support executive chefs with costings and promotions. You will collaborate with outlets, supervise staff during service, and ensure accurate inventory, quality control, and minimal waste across daily operations.

The role requires a diploma in hospitality, 1–2 years in a 4–5 star hotel, and a commitment to training, safety, and high service standards within a busy hotel kitchen