Demi Chef de Partie

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. Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
      2. Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.
      3. Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
      4. Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.
      5. Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
      6. Co-ordinates with colleagues whenever necessary regarding operational problems.
      7. Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
      8. Participates in regular meetings and briefings as may be scheduled.
      9. Understands and abides by all safety rules, emergency procedures and fire prevention regulations.
      10. To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
      11. To work closely with Hygiene Officer in implementing all hygiene and safety procedures.

1. 1. 1. Participates in any scheduled training and development program that may improve personal or departmental standards.
      2. Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
      3. To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.
      4. To provide friendly, courteous and professional service at all times.
      5. To maintain good working relationships with colleagues and all other departments.
      6. To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
      7. To comply with local legislation as required.
      8. To respond to any changes in the department as dictated by the needs of the hotel.
      9. To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
      10. To attend training and meetings as and when required.

Diploma or degree in vocational hospitality, 3-4 years experience in 5 star or Luxury Hotel