Japanese Sous Chef

Rixos Marina Abu Dhabi is a luxurious hospitality establishment that seamlessly combines modern elegance with world-class amenities. Nestled in the heart of Abu Dhabi, our resort offers an unparalleled experience for both leisure and business travelers. With a prime waterfront location, Rixos Marina Abu Dhabi sets itself apart as a premier destination for those seeking a blend of sophistication, comfort, and personalized service.

Key Features:

Stunning Waterfront Setting:

Enjoy breathtaking views of the marina and the Abu Dhabi skyline from the comfort of our well-appointed rooms and suites. The strategic location allows guests to immerse themselves in the vibrant atmosphere of the city.

Luxurious Accommodations:

Our accommodations are designed to provide the utmost comfort and style. Each room and suite is meticulously furnished with modern amenities, ensuring a relaxing and enjoyable stay for every guest.

World-Class Dining:

Indulge your palate with a diverse array of culinary delights at our on-site restaurants. From international cuisines to local flavors, our chefs craft exquisite dishes that cater to every taste.

State-of-the-Art Facilities:

Whether you're here for business or leisure, Rixos Marina Abu Dhabi offers a range of facilities to meet your needs. Our conference and event spaces are equipped with cutting-edge technology, while our wellness facilities provide a rejuvenating experience.

Exceptional Service:

At Rixos Marina Abu Dhabi, we take pride in delivering personalized and attentive service. Our dedicated staff is committed to ensuring that every guest's stay is memorable and exceeds expectations.

Rixos Marina Abu Dhabi is seeking a skilled and passionate Japanese Sous Chef to join our exceptional culinary team. In this role, you will collaborate closely with the Executive Chef and the rest of the kitchen brigade to create an unparalleled Japanese dining experience for our guests. You will oversee the preparation and presentation of high-quality dishes, ensure kitchen operations run efficiently, and support junior chefs in honing their skills, all while maintaining the standards of excellence Rixos is known for.

Key Responsibilities:

• Menu Development: Collaborate with the Executive Chef and other team members to design and execute innovative Japanese menus, ensuring an authentic dining experience with a modern touch.
• Kitchen Operations: Supervise the daily operations of the Japanese kitchen section, ensuring efficient and smooth execution of food preparation while adhering to hygiene, quality, and safety standards.
• Leadership & Team Management: Lead, train, and motivate junior kitchen staff, providing them with guidance, mentoring, and opportunities to develop their skills.
• Food Quality & Presentation: Ensure all dishes are prepared and presented to the highest standards, with attention to detail, authenticity, and consistency in flavor and presentation.
• Food Safety & Hygiene: Maintain the highest levels of cleanliness, food safety, and hygiene in the kitchen in compliance with local health regulations.
• Stock & Inventory Control: Monitor inventory levels, help with ordering ingredients, and manage stock rotation to minimize waste and maintain ingredient freshness, particularly in relation to specialty Japanese ingredients.
• Cost Control: Assist in managing kitchen costs and minimizing waste through efficient stock management, portion control, and cost-effective preparation.
• Guest Satisfaction: Collaborate with the front-of-house team to ensure the best possible dining experience for our guests. Handle special requests and dietary needs related to Japanese cuisine.
• Collaboration with Management: Participate in the planning of special events, promotions, and seasonal menus. Work with management to ensure smooth kitchen operations and a productive environment.
• Continuous Improvement: Stay current with Japanese culinary trends and techniques, always seeking opportunities to enhance the menu and guest experience.

• Proven experience as a Sous Chef or in a similar role, with significant experience in Japanese cuisine.
• Strong knowledge of traditional Japanese cooking techniques, ingredients, and flavors, including sushi, sashimi, teppanyaki, and izakaya-style dishes.
• Culinary degree or equivalent training from a reputable institution.
• Strong leadership, organizational, and communication skills, with the ability to manage and inspire a team.
• Passion for Japanese culinary arts, with a focus on maintaining authentic flavors and presentation.
• Ability to work in a high-pressure, fast-paced kitchen environment while maintaining high standards.
• Strong time-management skills and the ability to prioritize tasks efficiently.
• In-depth knowledge of food safety and sanitation regulations.
• Fluent in English (knowledge of Japanese language is an advantage).
• Ability to work flexible hours, including nights, weekends, and holidays.