Chef de Cuisine - Steak House

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.

• To ensure that the kitchen runs at an acceptable food cost.
• To work with the Executive Sous Chef in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
• To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
• To prepare and update the relevant section of the Departmental Operations Manuals.
• To monitor food standards in collaboration with the Executive Sous Chef according to their respective outlet.
• To work with Chef de Partie to take corrective action where appropriate.
• To coordinate with the Stewarding in regards to the requirements for the Kitchens.
• Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
• Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
• To keep the Chef de Partie up to date with seasonally available meats, fish and produce on the local market.
• To assist in the development of product specifications for all menus.
• To encourage Chef de Partie to be innovative and creative.
• To ensure that product consistency in quality, appearance and taste.
• To assist Outlet Managers in maintaining a highquality operation in service and cleanliness.
• To assist the Purchasing Manager in the costeffective selection of raw products.
• To liaise closely with the Purchase Manager in the event of price fluctuation of fresh products.
• To continuously test, along with the Chef de partie, new products on the market.
• To conduct regular meetings with the Executive Chef and Executive Sous Chef.
• To share with the Executive Chef / Executive Sous Chef the responsibility to maximize revenue and profits.
• To ensure the accurate maintenance of food recipe data.
• To identify market‐needs and trends in terms of food for both hotel guests and the local market.
• To monitor and analyze the menus and product of competitors.
• To ensure that Chef de Partie are fully aware of market trends and that product meet their requirements.
• To plan and implement in conjunction with the Executive Chef / Executive Sous Chef and Director of F&B, Food promotion.
• To assist in performance appraisals when necessary.
• To identify training needs and plan training programs for the team.
• To train and develop each Chef de Partie so that they are able to operate independently and creatively within their own profit centers.
• To plan and implement effective training programs for the kitchen and consistently maintain discipline following hotel guidelines and local legislation.
• Comply with the hotel policies and procedures as well as federal legislation.
• To establish a rapport with guests maintaining good customer relationship.
• To coordinate constantly with the purchasing department.
• To maintain a good rapport and working relationship with ambassadors in outlet of all other departments.
• To conduct monthly ambassador meetings and provide summary to Executive Chef and Executive Sous Chef.
• To attend all meetings and trainings as required by the Management.
• To prepare and participate in the Monthly Objective Review.
• To respond to the changes in the restaurant function as dictated by the hotel.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• To work closely with the Hygiene Manager in implementing all hygiene and safety procedures.
• To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
• To carry out any other reasonable duties as assigned by the Executive Chef and the Executive Sous Chef.

Your experience and skills include:

• Previous leadership experience in the Culinary field, required 
• Diploma Certification in a Culinary discipline, preferred
• Natural leader to keep the team engaged and focused
• Organized with solid time management skills
• Team player with a collaborative approach
• Ability to coordinate a team, work well under a fast paced & high-pressure environment, driven to remain calm & courteous at all times, and hold the needs of a guest with high priority.