Rixos Premium Qetaifan Island North

Rixos Premium Qetaifan Island North comprises 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 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.

Chef de Partie

This role involves contributing to the overall success of the culinary team by executing tasks with precision, collaborating with colleagues, and maintaining a positive and efficient working environment.

• Assume responsibility for the assigned culinary section and any other special task assigned from time to time by the Sous Chef and Junior Sous Chef.
• Responsible for preparing, portioning, monitoring temperature, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Receive and examine food supplies required for the menu in order to ensure quality and quantity ensuring that it meet the established standards and specifications.
• Ensure preparation is carried out to the correct specifications and recipes in a timely manner.
• Ensure guest satisfaction and food quality standards.
• Proper use of materials in a continuous effort to keep wastage to a minimum.
• Perform all the tasks mentioned on the task list together with any additional duty assigned from time to time by the Sous Chef or Junior Sous Chef.
• Adhere to and enforce strict hygiene and safety standards, contributing to the overall cleanliness and organization of the kitchen.

• Higher Secondary or equivalent
• Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills
• 1-2 years’ experience in the same role or 2 years’ experience as Demi Chef in a similar field
• Good knowledge in Food Safety and HACCP