Speciality Chef – Sushi

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 – Sushi

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

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.
• Adheres to hotel standards for guest service.
• Refers guests’ problems or complaints to the supervisor.
• Maintains the highest possible rating from the Health Department on a regular basis.
• Report and document any observed or known safety hazards, conditions, or unsafe practices and procedures to management immediately.
• Participates in demonstrations, special projects, and public relations duties as necessary.
• Communicates with the Engineering Department as needed regarding the smooth operation of equipment.
• Participates in the hiring, counseling, and coaching of staff to maintain hotel standards.
• Performs employee evaluations and schedules staff efficiently to meet guest and business demands.
• Participates in monthly inventory along with the Chef de Cuisine.
• Performs other job-related duties as directed.
• Supervise the activities of the Chef de Parties, Saucier, Butcher, and Cooks.

Your experience and skills include:

• A 2-year degree/certificate in culinary arts is preferred, but not required.
• Must possess management experience at a quality resort, hotel or restaurant.
• OR
• Any combination of academic education, professional training or work experience, which demonstrates the ability to perform the duties of the position.
• Must have extensive culinary experience and be able to develop innovative new recipes.
• Must be guest service oriented.
• Must have an interest in and knowledge of good nutrition and a healthy lifestyle.
• Must be able to work with a wide variety of employees.
• Must be able to work in a high pressure and fast paced environment.
• Must be able to work any day, any schedule.
• Experience in the hotel industry. High level of competency in own job.
• Good knowledge of English

Your team & working environment:

At Accor, we are Heartists! 
Are you ready to put your heart at the center of everything that you do? If so, then join our team of Heartists at Rixos Qetaifan Island, Every day, we look for opportunities to engage on a personal & meaningful way with our guests and each other. We deliver heartfelt hospitality in an environment that is engaging, enthusiastic and professionally rewarding!
Our Commitment to Diversity & Inclusion: