وصف الوظيفة
Role Overview
Sous Chef - Arabic Kitchen at Rixos Bab Al Bahr, Accor, located on Al Marjan Island in Ras Al Khaimah, UAE.
Company Overview
Rixos Bab Al Bahr is a world-class five-star luxury beachfront resort renowned for delivering authentic Turkish hospitality with exceptional service standards. The resort redefines modern luxury through its innovative ultra all-inclusive concept, offering guests elegant accommodation, a wide selection of international and specialty dining venues, vibrant entertainment, extensive leisure and recreational facilities, family-friendly programs, wellness and spa experiences, and personalized service set against a backdrop of pristine beaches and the Arabian Gulf.
Role Purpose
The Sous Chef is responsible for creation of menus and standard recipes maintained for colleagues' café and control of production of the highest quality products. The role involves supervising colleagues in an efficient manner and striving to keep working hours optimized without compromising quality. The Sous Chef will maintain hygiene and safety standards as per company guidelines and create a departmental culture of motivation, team spirit, and creativity.
Key Responsibilities
Menu & Food Production
- Collaborate with the executive and head chef on food preparation.
- Design, test, and implement food and drink menus.
- Produce high-quality plates for customers in both design and taste.
- Offer suggestions and creative ideas that improve kitchen performance, menu options, and service levels.
- Ensure food is high quality and meets presentation standards.
Kitchen Operations & Safety
- Oversee and supervise kitchen staff.
- Ensure the kitchen is in good, clean, and hygienic condition.
- Keep work and food prep stations clean and compliant with food safety standards.
- Monitor and maintain kitchen equipment and arrange repairs and service as needed.
Inventory & Supply Management
- Assist with inventory, ordering, and supplier relationships.
- Manage supplies and stock ordering.
- Handle financial exposure related to inventory.
Administration & Scheduling
- Maintain the schedule for staff shifts.
- Manage department budget.
- Make decisions pertaining to culinary operations within authority assigned by Superior.
Qualifications & Experience
- Relevant food preparation and service knowledge.
- Experience providing quality food and presentation of all dishes.
- Experience working with à la carte menus.
- Previous experience with proven ability to manage a team.
- Experience in stock ordering and financial exposure.
Skills & Competencies
- Ability to work well under pressure in a fast-paced environment.
- Ability to work cohesively and collectively as part of a team.
- Ability to work unsupervised with excellent time management skills.
Additional Information
- Competitive salary.
- Duty meals provided: breakfast, lunch, dinner, midnight meal, and coffee breaks.
- Vacation tickets and benefits provided by the hotel.
- Medical insurance provided.
- Supportive and multicultural work environment.
- Opportunities for career growth and professional development.
- Training to international luxury standards.
- Chance to build a long-term career within a globally recognized hospitality brand.