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.

1. 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.

2. 1. 1. Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
      2. 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
      3. Has to provide the Executive Chef with recipes and costing as per the requirement
      4. Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet
      5. Assists the Executive Chef in developing   new cuisine concepts.
      6. Ensures implementation and maintenance of standards of food quality, preparation and presentation.
      7. Assists in menu planning and costing.
      8. Ensures good physical upkeep, condition of equipment & utensils in all the kitchens & co-ordinates with Engineering department for repairs and maintenance.
      9. Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards.
      10. Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications.
      11. Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained.
      12. Recommends changes in systems and procedures to increase efficiency and improve service quality.
      13. Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction.
      14. Ensures all employees in the department adhere to the organizations rules and regulations.
      15. Recommends changes in the menus.
      16. Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage.
      17. Perform as per Operational Standards.
      18. Proper grooming at all times.
      19. Attend training classes as per schedule.
      20. Show fullest cooperation and respect within the team and other departments.
      21. Is aware of the daily activities and has product knowledge of all the hotel facilities.

STRONG QUALITY MANAGEMENT AND INNOVATION CONCEPTS

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

EXCELENCE IN HOSPITALITY

1. 1. Committed to quality
   2. Committed to exceptional financial results
   3. Be responsible for the bottom line
   4. Committed to the Rixos Policies & procedures Guide

RELIABILITY AND LOYALITY

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

HOW CAN YOU SUCCEED IN THIS ROLE?

SINCERITY AND TRANSPARENCY

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

SPECIAL:

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

GENERAL/MISCELLANEOUS:

1. 1. To be punctual on duty and ensure the same of your employees.
   2. Be well groomed to the standards laid down. Insist on the same standard for your employees.
   3. To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.
   4. To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.
   5. 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.
   6. To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.
   7. 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
   8. Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility.
   9. Other duties as assigned.

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

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

Organization & Set Up

1. 1. 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.
   2. Coordinates with his Sous Chefs to plan and conduct on job training constantly for her/his outlet kitchen.
   3. Attends the communication meetings of her/his Outlet, such as daily briefings.
   4. 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.
   5. 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.
   6. Applies HACCP as per the Hotel Standard.
   7. Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.

1. Culinary diploma or equivalent.
2. • Prior experience as Chef De Cuisine or similar role.
3. • Strong culinary and leadership skills.
4. • 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.