Sous Chef - F&B

About the role

Rixos AL-Meirid, a Rixos resort in Ras Al-Khaimah, is looking for a Sous Chef for its F&B department. The role supervises and coordinates the preparation of mise en place for all outlets, supports the Chef de Cuisine and ensures high standards of food quality, hygiene and cost control.

Key responsibilities

• Supervise and coordinate mise en place for all F&B outlets, checking Demi Chefs and Commis Chefs on hygiene and personal grooming
• Assist the Chef de Cuisine with new recipes and menu ideas, and set up work rosters and allocate tasks
• Control cooking procedures, portioning, garnishing and presentation, and check food quality and temperature
• Prepare and compile staff meals, and write daily wine, dry store and kitchen transfer requisitions
• Monitor costs, advise on cost control, and help establish an integrated cost management plan
• Check incoming ingredients against order sheets and receiving records, and ensure products are handled according to recipes and plate specifications
• Ensure cleanliness of equipment and utensils, adherence to cost control policies, and compliance with health, safety and fire prevention rules
• Handle guest complaints promptly, report incidents to the Chef de Cuisine, and stay on duty during peak periods
• Encourage creativity in the team, update operational manuals, attend weekly F&B meetings and departmental trainings, and support staff needs across divisions

Required profile

• Culinary diploma or equivalent
• Previous experience as Sous Chef
• Leadership and organizational skills
• Knowledge of Rixos brand standards, values and hospitality rituals