Speciality Chef – Pide

Job Description

Rixos Qetaifan Island North

Opening in 2023, Rixos Qetaifan Island North will comprise 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 will boast 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 Icon Tower is the world’s highest tower of its kind, reaching 82 metres.

Speciality Chef Pide

The Specialty Chef Pide works closely with the Chef de Cuisine and the in planning adequate supply of required items for restaurants and banquets, menu development, and other related areas.

What’s in it for you:

– Be part of a unique and complex resort in Qatar
– Take advantage of opportunities to be recognized for your professional contributions
– Employee benefit card offering discounted rates in Accor worldwide
– Learning programs through our academies
– Opportunity to develop your talent and grow within your property and across the world
– Ability to make a difference through our Corporate Social Responsibility activities like Planet 21

What you will be doing:

– Provides, directs, and oversees training for all levels of his own kitchen team members under the general guidance of the culinary department in coordination with the Chef de Cuisine, Executive Sous Chef, and Executive Chef within the limits of the hotel Standards.
– The incumbent is responsible for providing a departmental induction program, welcome and initial training of new Heartist. Organizes and provides mostly on-the-job training and supports further development of all levels of his own kitchen team members in the department.
– Oversee the day-to-day operation of the culinary department, ensuring best practices and adhering to the hotel Standards, policies and procedures.
– Assist Chef de Cuisine, Executive Sous Chef to develop and implement menus, trends, training, and quality initiatives to ensure that the hotel’s business goals are achieved, all in line with company brand standards.
– Oversees the operations of designated kitchen outlets.
– Ensures high and consistent quality of all menu items both in preparation and presentation: ensures that all recipes are followed exactly; checks the taste and texture of all the dishes before meal services; ensures "model" plates of all menu items before each meal service.
– Interfaces with Executive Chef, Executive Sous Chef, Chef de Cuisine, Dietitians, and food development department concerning menu development.
– Interfaces with Kitchen staff and Dietitians regarding food quality, preparation, and presentation.
– Assists in developing and implementing new recipes and menus.
– Perform opening duties, as well as assist with the transition from the AM to PM / PM to AM staff taking over the duty.