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.

(Chef de Partie – Team Members’ Cafeteria)

Kitchen Operations & Food Preparation

• Supervise and actively participate in the preparation and service of staff meals
• Prepare mise en place and ensure timely meal production for staff dining
• Ensure food quality, freshness, correct preparation techniques, and proper storage
• Control portioning, presentation, and consistency of staff meals
• Ensure hot and cold dishes are served at correct temperatures
• Observe and taste food during preparation to maintain standards
• Prepare special dietary meals when required

Hygiene, Safety & Standards

• Enforce high standards of personal hygiene, grooming, and kitchen cleanliness
• Ensure compliance with food safety, HACCP, and health & safety standards
• Maintain cleanliness of kitchen equipment, utensils, work areas, and storage
• Follow fire safety and emergency procedures
• Ensure proper handling and use of kitchen tools and equipment

Inventory, Cost Control & Administration

• Prepare daily food, dry store, and kitchen requisitions
• Monitor stock levels, inventory turnover, and food rotation (FIFO)
• Control food costs and minimize wastage
• Ensure compliance with cost control policies and operational budgets
• Assist in monitoring consumption, forecasts, and resource planning

Team Supervision & Coordination

• Supervise, guide, and allocate tasks to Demi Chefs and Commis Chefs
• Prepare duty rosters in coordination with the Sous Chef
• Assign responsibilities and monitor staff performance regularly
• Provide on-the-job training and support to kitchen team members

Service Quality & Staff Satisfaction

• Ensure consistent quality, taste, and nutritional balance of staff meals
• Handle staff feedback or meal-related concerns professionally
• Maintain effective communication with other departments to support staff dining operations

Service Mindset & Engagement

• Respond professionally to staff feedback or concerns related to meals
• Maintain effective communication with People & Culture and operational departments
• Support special meal requirements and operational needs when required

General Responsibilities

• Carry out instructions from the Sous Chef or Chef de Cuisine with accuracy and efficiency
• Support special projects, production periods, or additional duties as assigned
• Act as a role model for professionalism, accountability, and Rixos service culture

Adhere to company policies and internal standards at all times

• Culinary school diploma or equivalent qualification
• Minimum 3–5 years’ experience in a similar role, preferably in a hotel staff cafeteria, employee dining, or high-volume kitchen
• Good knowledge of food safety, hygiene, and HACCP standards
• Experience in staff meal planning, bulk food production, and portion control
• Ability to supervise and support junior kitchen team members
• Strong understanding of cost control, food wastage reduction, and inventory management
• Well-organized, reliable, and able to work efficiently in a fast-paced environment
• Team-oriented with a positive, service-driven attitude
• Flexible to work shifts as per operational requirements