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.

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. 

1. Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet 

1. 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 

1. Has to provide the Executive Chef with recipes and costing as per the requirement 

1. Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet 

1. Assists the Executive Chef in developing   new cuisine concepts. 

1. Ensures implementation and maintenance of standards of food quality, preparation and presentation. 

1. Assists in menu planning and costing. 

1. Ensures good physical upkeep, condition of equipment & utensils in all the kitchens & co-ordinates with Engineering department for repairs and maintenance. 

1. Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards. 

1. Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications. 

1. Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained. 

1. Recommends changes in systems and procedures to increase efficiency and improve service quality. 

1. Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction. 

1. Ensures all employees in the department adhere to the organizations rules and regulations. 

1. Recommends changes in the menus. 

1. Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage. 

1. Perform as per Operational Standards. 

1. Proper grooming at all times. 

1. Attend training classes as per schedule. 

1. Show fullest cooperation and respect within the team and other departments. 

1. Is aware of the daily activities and has product knowledge of all the hotel facilities. 

HACCP: Full compliance with HACCP standards and certification.

Diploma or degree in vocational hospitality, 7– 10 years experience in 4-5  star Hotel.