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. - 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. - - - Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet - 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 - Has to provide the Executive Chef with recipes and costing as per the requirement - Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet - Assists the Executive Chef in developing   new cuisine concepts. - Ensures implementation and maintenance of standards of food quality, preparation and presentation. - Assists in menu planning and costing. - Ensures good physical upkeep, condition of equipment & utensils in all the kitchens & co-ordinates with Engineering department for repairs and maintenance. - Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards. - Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications. - Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained. - Recommends changes in systems and procedures to increase efficiency and improve service quality. - Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction. - Ensures all employees in the department adhere to the organizations rules and regulations. - Recommends changes in the menus. - Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage. - Perform as per Operational Standards. - Proper grooming at all times. - Attend training classes as per schedule. - Show fullest cooperation and respect within the team and other departments. - Is aware of the daily activities and has product knowledge of all the hotel facilities.      STRONG QUALITY MANAGEMENT AND INNOVATION CONCEPTS   - -  Be committed to exceeding expectations - Never settle for the status quo or mediocre work - Continuously search for areas of improvement - Provide positive, constructive feedback  EXCELENCE IN HOSPITALITY   - - Committed to quality - Committed to exceptional financial results - Be responsible for the bottom line - Committed to the Rixos Policies & procedures Guide  RELIABILITY AND LOYALITY   - - Follow through on commitments - Work well both autonomously and within a team - Display a positive, approachable attitude - Spend time getting to know your fellow employees and our guests - Support each other; we all work within the same hotel and company      HOW CAN YOU SUCCEED IN THIS ROLE?   SINCERITY AND TRANSPARENCY   - - Be proactive and use good judgement when dealing with challenging situations - Act with professionalism and integrity - Be transparent in your motives, methods and expected results - Own mistakes and share your knowledge to prevent a repetition of the same error within your department or division - Conduct business honestly & fairly - Keep sensitive information confidential  SPECIAL:   - - Carry out any other reasonable task (which may not be stated here) as requested.  GENERAL/MISCELLANEOUS:   - - To be punctual on duty and ensure the same of your employees. - Be well groomed to the standards laid down. Insist on the same standard for your employees. - To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures. - To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment. - 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. - To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction. - 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 - Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility. - Other duties as assigned.  DURING THE OPERATION, IN THE RESTAURANT AND INFRONT OF THE GUESTS:   - - Helps and assists the guest to explain dishes and recommends food specialties and promotions if available. - Makes sure buffets are refilled at all times and the quality of the products is as per our standard. - Creates an atmosphere of tranquility amongst the brigade. - Checks the standard and quality of food which leaves the kitchen. - Reports received suggestions and/or comments from guest to the Executive Chef.  Organization & Set Up   - - 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. - Coordinates with his Sous Chefs to plan and conduct on job training constantly for her/his outlet kitchen. - Attends the communication meetings of her/his Outlet, such as daily briefings. - 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. - 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. - Applies HACCP as per the Hotel Standard. - Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef. - Culinary diploma or equivalent. - • Prior experience as Chef De Cuisine or similar role. - • Strong culinary and leadership skills. - • 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.