Doner / Kebab Chef

As a Doner / Kebab Chef at Rixos Premium Qetaifan Island North, you will be responsible for preparing, seasoning, and cooking a variety of kebab dishes. This includes traditional preparations of doner, adana, and kofta. Your duties will involve operating vertical rotisserie grills, marinating meats, slicing doner with precision, and ensuring that all food safety standards are followed. Additionally, you will manage inventory and maintain a clean kitchen environment to ensure high customer satisfaction.

To apply for the Doner / Kebab Chef position at Rixos Premium Qetaifan Island North, candidates should have proven experience in a culinary role, ideally specializing in kebabs or Middle Eastern cuisine. Strong knowledge of marinating, grilling, and meat slicing techniques is essential. It is also important to have an understanding of food safety and hygiene practices. Culinary training or food handling certification can be an added advantage, along with the ability to work efficiently during peak restaurant hours.

Essential skills for a Doner / Kebab Chef at Rixos Premium Qetaifan Island North include strong knife handling and food preparation skills, the ability to work quickly and efficiently under pressure, and a solid understanding of traditional Mediterranean and Middle Eastern cooking techniques. Additionally, teamwork skills are crucial since you'll need to collaborate with kitchen staff and support each other during busy periods.

The Doner / Kebab Chef works in a fast-paced, high-energy kitchen environment at Rixos Premium Qetaifan Island North. You'll be operating grills and preparing large quantities of food while maintaining high standards of hygiene and organization. The team-oriented atmosphere encourages collaboration and communication, making it a lively and engaging place to work, especially during peak dining hours.

Yes, Rixos Premium Qetaifan Island North offers flexible working hours for the Doner / Kebab Chef position. Given the nature of the hospitality industry, you will be required to work evenings, weekends, and public holidays. Flexibility is essential to accommodate our guests' dining needs, allowing you to thrive in a dynamic culinary environment.

When preparing kebabs, I start by selecting high-quality meat and marinating it with authentic spices and herbs for optimal flavor. I then ensure the meat is cut properly and skewered before grilling on a vertical rotisserie or open flame. It’s essential to maintain the right cooking temperatures to achieve juiciness and avoid overcooking.

My favorite kebab recipes include traditional doner made with seasoned lamb or chicken. I enjoy using unique spice blends that reflect authentic regional flavors. For techniques, I prioritize even grilling and slicing techniques to maintain the kebabs' texture while keeping them juicy.

Maintaining food safety and hygiene starts with proper hand washing and using sanitized equipment. I ensure that all meats are cooked to the correct temperatures and that any cross-contamination is avoided by using separate cutting boards and utensils. Regular cleaning of surfaces and monitoring inventory for freshness are also key.

During busy service hours, I focus on organization and communication. I prioritize tasks and maintain a clear line of communication with my team. Working efficiently without compromising quality is crucial, so I remain calm and focused to ensure that every dish meets our guests' expectations.

In my previous roles, I've gained hands-on experience with operating vertical rotisseries. I understand the nuances of cooking doner meat evenly and monitoring cooking times to achieve the best flavor and texture. I also pay close attention to cleanliness when using these machines to ensure safety.

Ensuring presentation involves not just the arrangement of food on the plate, but also the selection of accompaniments. I make sure that side dishes like salads and sauces are fresh and vibrant, and I strive for clean, attractive plating that enhances the dish's visual appeal while maintaining consistency.

I stay updated with culinary trends by reading culinary journals, attending food expos, and networking with other chefs in the industry. Additionally, I keep an eye on popular dishes from various regions of the Middle East and Mediterranean to incorporate fresh ideas into my own cooking practices.

The most important quality for a successful kebab chef is a passion for cooking combined with a strong understanding of food safety and flavor profiles. Attention to detail is critical, as is the ability to work well under pressure in a team environment, ensuring each dish is served to perfection.

Once, during a particularly busy service, I encountered a malfunctioning grill just before a large party arrived. I quickly communicated the issue with my team and adapted by utilizing additional equipment to ensure that we could still produce the kebabs on time. Planning ahead and staying calm under pressure allowed us to handle the situation effectively.

I am motivated by the joy of creating dishes that bring people together. The cultural significance of kebabs and their ability to evoke memories for diners excites me. Crafting authentic, flavorful meals allows me to share my passion for food and make a positive impact on guests’ dining experiences.