Sous Chef

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Sous Chef supports the Executive Chef in managing daily kitchen operations, food preparation, service quality and team performance. Candidates should have professional culinary training and several years of experience in a busy hotel, resort or high-volume restaurant, preferably in a luxury or international setting. Strong knowledge of food safety, HACCP standards, menu execution, portion control and cost management is expected. The successful candidate should be an organised, hands-on leader who can supervise kitchen colleagues, maintain consistent presentation and taste, coordinate with other departments and remain calm during busy services. Flexibility, creativity, strong communication skills and willingness to work shifts, weekends and holidays are essential.

About the employer

Rixos Al Mairid Ras Al Khaimah is a luxury beachfront resort operated under the Rixos brand, part of Accor’s international hospitality portfolio. Located in Ras Al Khaimah, the resort combines Arabian-inspired surroundings with extensive leisure facilities, restaurants, bars, pools, wellness services and family-focused activities. Its food and beverage operation serves a wide range of international guests and typically includes multiple dining concepts, banqueting and special events. Employees work in a multicultural, service-driven environment where guest satisfaction, culinary standards, teamwork and attention to detail are highly valued. The resort offers hospitality professionals the opportunity to gain experience within a large international group, with potential access to structured training, internal mobility and career development across Accor properties.