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 Meryal Waterpark attraction. The Rig 1938 is the world’s highest tower of its kind, reaching 82 metres.

Sous Chef (Seasonal) - Waterpark

This position is responsible for running an efficient kitchen operation including managing and achieving food cost targets as well as developing menus and recipes incorporated into the Outlet’s concept.

• Oversees and manages assigned Outlets on day-to-day operation.
• Develop menus and recipes incorporated into the Outlet’s concept.
• Helps achieve department and company objectives, action plans, and key performance indicators.
• Engages each guest as a unique individual and listens attentively to their requests.
• Gives chefs guidance and instructions on fine cooking points to develop and enhance their cooking skills.
• Observe chefs engaged in preparing, portioning, and garnishing foods to ensure that cooking methods and garnishing and sizes of portions are as prescribed.
• Assumes responsibility for the kitchen in the absence of the Executive Sous Chef.
• Ensures that preparation is carried out to the correct specifications and recipes promptly.
• Ensures that all perishable foods are stored under refrigerated conditions.
• Ensures proper use of materials in a continuous effort.
• To ensure the proper use of knives & chopping boards by using the color-coded guidelines.
• To ensure basic cleaning of work areas and carry out temperature control checks.
• To plan and execute exclusive events, including preparing facilities for functions, themed evenings, etc.
• Meets guests’ requirements and needs and delivers an outstanding experience.

• College degree in Hotel Management or related culinary degree.
• At least 3 years of industry and culinary management experience; preferably in a similar role.
• Previous experience training team members in large-quantity food preparation.
• Excellent knowledge of quality food operations.
• Proficient in MS Word, Excel, and PowerPoint.
• Work experience in Qatar or the Middle East is an advantage.