Chef De Cuisine

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

MAIN DUTIES AND RESPONSIBILITIES:

1.1.1 She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standards.

• Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
• Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity
• Has to provide the Executive Chef with recipes and costing as per the requirement
• Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet
• Assists the Executive Chef in developing new cuisine concepts.
• Ensures implementation and maintenance of standards of food quality, preparation and presentation.
• Assists in menu planning and costing.
• Ensures good physical upkeep, condition of equipment & utensils in all the kitchens & co-ordinates with Engineering department for repairs and maintenance.
• Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards.
• Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications.
• Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained.
• Recommends changes in systems and procedures to increase efficiency and improve service quality.
• Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction.
• Ensures all employees in the department adhere to the organizations rules and regulations.
• Recommends changes in the menus.
• Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage.
• Perform as per Operational Standards.
• Proper grooming at all times.
• Attend training classes as per schedule.
• Show fullest cooperation and respect within the team and other departments.
• Is aware of the daily activities and has product knowledge of all the hotel facilities.

STRONG QUALITY MANAGEMENT AND INNOVATION CONCEPTS

• Be committed to exceeding expectations
• Never settle for the status quo or mediocre work
• Continuously search for areas of improvement
• Provide positive, constructive feedback

EXCELENCE IN HOSPITALITY

• Committed to quality
• Committed to exceptional financial results
• Be responsible for the bottom line
• Committed to the Rixos Policies & procedures Guide

RELIABILITY AND LOYALITY

• Follow through on commitments
• Work well both autonomously and within a team
• Display a positive, approachable attitude
• Spend time getting to know your fellow employees and our guests
• Support each other; we all work within the same hotel and company

HOW CAN YOU SUCCEED IN THIS ROLE?

SINCERITY AND TRANSPARENCY

• Be proactive and use good judgement when dealing with challenging situations
• Act with professionalism and integrity
• Be transparent in your motives, methods and expected results
• Own mistakes and share your knowledge to prevent a repetition of the same error within your department or division
• Conduct business honestly & fairly
• Keep sensitive information confidential

SPECIAL:

• Carry out any other reasonable task (which may not be stated here) as requested.

GENERAL/MISCELLANEOUS:

• To be punctual on duty and ensure the same of your employees.
• Be well groomed to the standards laid down. Insist on the same standard for your employees.
• To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.
• To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.
• To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.
• To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.
• To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs
• Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility.
• Other duties as assigned.

DURING THE OPERATION, IN THE RESTAURANT AND INFRONT OF THE GUESTS:

• Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.
• Makes sure buffets are refilled at all times and the quality of the products is as per our standard.
• Creates an atmosphere of tranquility amongst the brigade.
• Checks the standard and quality of food which leaves the kitchen.
• Reports received suggestions and/or comments from guest to the Executive Chef.

Organization & Set Up

• After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.
• Coordinates with his Sous Chefs to plan and conduct on job training constantly for her/his outlet kitchen.
• Attends the communication meetings of her/his Outlet, such as daily briefings.
• Checks with the Outlet Chef at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.
• At the end of the shift or the day, she/he has to communicate all necessary information to the Executive Chef & reporting Sous Chefs to ensure a smooth running operation.
• Applies HACCP as per the Hotel Standard.
• Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
• Culinary diploma or equivalent.
• • Prior experience as Chef De Cuisine or similar role.
• • Strong culinary and leadership skills.
• • Knowledge of safety and hygiene protocols.

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.