Junior Sous Chef (Seasonal) - Waterpark

Rixos Premium Qetaifan Island North

Rixos Premium Qetaifan Island North comprises a 345-key hotel, along with a souq encompassing 11,000sqm of leasing space, a beach club, a theme park, and a waterpark. The resort boasts panoramic views of the Arabian Gulf. Rixos plans to provide a platform for showcasing Qatar as a tourism destination. One of the country’s biggest draws will be Qetaifan Island North’s Waterpark attraction. The Rig 1938 is the world’s highest tower of its kind, reaching 82 metres.

Junior Sous Chef  (Seasonal) - Waterpark

The Junior Sous Chef plays a crucial role in supporting the Sous Chef in the kitchen’s daily operations. They assist in food preparation, supervision of kitchen staff, ensuring food quality, maintaining hygiene standards, and contributing to menu development. This role requires strong leadership, creativity, and the ability to work under pressure in a fast-paced environment.

• Assist the Sous Chef in managing kitchen operations, including food preparation, cooking, and plating.
• Ensure all dishes meet quality and presentation standards before being served.
• Monitor kitchen workflow to ensure smooth and efficient service.
• Assist in developing and testing new recipes and menu items.
• Supervise and support kitchen staff, ensuring proper delegation of tasks.
• Motivate and inspire the team to maintain high culinary standards.
• Ensure compliance with food hygiene and safety regulations.
• Maintain cleanliness and organization of kitchen workstations.
• Monitor food storage and ensure ingredients are used within expiration guidelines.
• Assist in ordering and managing inventory to prevent waste.
• Monitor food costs and portion control to ensure profitability.
• Ensure proper stock rotation and storage practices.

• Minimum 3 years of experience in a professional kitchen, preferably in a similar role.
• Culinary degree or equivalent professional training is preferred.
• Strong knowledge of food preparation, cooking techniques, and kitchen equipment.
• Ability to supervise, train, and motivate kitchen staff.
• Excellent multitasking and time-management skills.
• Passion for food and innovation in menu development.
• Ability to work efficiently under pressure in a fast-paced environment.