Chef de Cuisine – Mediterranean

Company Description Rixos Premium Qetaifan Island North

Rixos Premium Qetaifan Island North comprises a 345-key hotel, along with a souq encompassing 11,000 sqm 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.

Job Description The ideal candidate will have a strong background in Mediterranean cuisine and the ability to craft an elevated dining experience while managing the kitchen’s day-to-day operations. As the Chef de Cuisine, you will be responsible for overseeing the culinary team, ensuring the highest standards of food quality, hygiene, and presentation, while creating a distinctive Mediterranean dining experience for our guests.

Lead, train, and motivate a team of chefs and kitchen team in the Mediterranean kitchen.

Manage the preparation and execution of Mediterranean-inspired dishes with a focus on authenticity and creativity.

Ensure consistency in the quality of food preparation and presentation.

Oversee kitchen operations, including food ordering, inventory management, and cost control.

Conduct regular performance evaluations and provide training to team on culinary techniques and restaurant standards.

Design, develop, and update the Mediterranean menu, ensuring it aligns with current food trends, guest preferences, and seasonal ingredients.

Collaborate with the F&B team to create unique dining experiences for guests.

Develop and implement efficient workflows for the kitchen team to maximize productivity and minimize waste.

Qualifications

Degree or Diploma in Culinary Arts or equivalent from a recognized institution.

At least 5+ years of experience in a professional kitchen, with a minimum of 2 years in a leadership or similar role.

Proven experience in Mediterranean cuisine with a deep understanding of its techniques, flavors, and presentation.

Experience in high-end or luxury hospitality is an advantage.

Strong knowledge of food safety and kitchen hygiene standards.

Strong communication and interpersonal skills, capable of building strong relationships with team and guests alike.

Proficiency in inventory management and cost control.

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