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.

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

Responsibilities

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.

Requirements

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