Commis I

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 RESPONSIBLITIES:       - - - He/she will have to prepare their own inventory list for their station. - He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required. - Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet - Provides the Executive 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 Sous Chef with recipes and costing as per the requirement - Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet - Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained. - Controls food wastage, without compromising on food quality. - Recommends changes in systems and procedures to increase efficiency and improve service levels. - Responsible for maintaining of records / documentation in his / her area as per operational control requirements. - Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef. - 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.  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. - Attends the communication meetings of her/his Outlet, such as daily briefings. - Personally checks 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 information that the next shift or the supervisor has to know for a well running of the operation. - Shares his skill and knowledge with all employees. - Applies HACCP as per the Hotel Standard.  During the operations, in the restaurant & infornt of the guest   - - - 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 all food 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  General & Misscelaneous   - - - 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 Manual for his/her field of responsibility. - Other duties as assigned. Diploma or degree in vocational hospitality, 2– 3 years experience in 4-5 star Hotel Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.