Chef De Cuisine

About the Company

Rixos Hotels, founded in 2000 in Turkey, is a leader in the ‘ALL Inclusive, ALL Exclusive’ hospitality concept. We provide an exceptional guest experience featuring luxurious accommodations, diverse global cuisines, live entertainment, daily wellness and fitness activities, spa treatments, and engaging programs for children and teenagers. Each Rixos property embodies a distinctive blend of local culture, global influences, and Turkish heritage within a setting of unmatched luxury.

Key Responsibilities

• Oversee daily food preparation operations within the assigned outlet, ensuring quality consistently meets hotel standards.
• Enforce adherence to standard recipes and plating guidelines.
• Collaborate with the Sous Chef by providing daily market lists and personally inspecting all ingredient deliveries to verify quality and quantity.
• Submit recipes and costing details as requested by the Executive Chef.
• Contribute to the planning of special food promotions, events, and culinary activities for the outlet in coordination with Sous and Executive Chefs.
• Assist Executive Chef in developing innovative cuisine concepts.
• Maintain standards of food quality, preparation, and presentation.
• Participate in menu planning and pricing.
• Ensure kitchen equipment and utensils are well maintained and coordinate repairs with engineering when required.
• Manage kitchen staff organization including task assignments, scheduling, and vacation planning according to organizational policies.
• Verify all incoming raw materials meet organizational quality standards and specifications.
• Maintain daily communication with outlet supervisors regarding food preparation details.
• Suggest system and procedural improvements to enhance efficiency and service quality.
• Ensure timely and accurate kitchen service to achieve high customer satisfaction levels.
• Uphold organizational policies and rules adherence by all department employees.
• Recommend menu adjustments as needed.
• Plan for continuous availability and proper storage of raw ingredients.
• Comply with operational standards and maintain professional grooming.
• Participate in scheduled training sessions and promote cooperative team behavior.
• Stay informed on daily activities and maintain comprehensive knowledge of hotel facilities.

Quality Management and Hospitality Excellence

• Strive to exceed expectations without settling for mediocrity.
• Continuously seek opportunities for improvement and provide constructive feedback.
• Commit to high quality and exceptional financial performance.
• Adhere strictly to Rixos' policies, procedures, and standards.
• Influence positively and foster loyalty by following through on commitments and supporting colleagues and guests.
• Promote workplace cooperation and maintain a positive, approachable attitude.

Professional Conduct and Transparency

• Demonstrate proactivity and sound judgment in challenging situations.
• Operate with integrity, honesty, and fairness while maintaining confidentiality.
• Take ownership of errors and share knowledge to prevent recurrence.
• Exhibit professionalism in all business dealings and communications.

Additional Duties and General Expectations

• Perform reasonable tasks as assigned beyond the described responsibilities.
• Maintain punctuality and ensure the same from team members; uphold grooming standards personally and within the team.
• Comply with all hotel regulations and disciplinary procedures.
• Create a supportive work environment that boosts staff morale and departmental pride.
• Deliver exceptional customer service by anticipating needs and cooperating promptly with guests and colleagues.
• Remain flexible to assist other hotel areas based on business requirements.
• Familiarize fully with company documentation, particularly operational standards in the scope of responsibility.
• Maintain meticulous communication throughout shifts to guarantee smooth operations.

Guest Interaction and Restaurant Operations

• Engage with guests by explaining dishes, promoting specialties, and ensuring buffet presentation quality.
• Create a calm and efficient atmosphere within the kitchen brigade.
• Inspect food quality before service and report guest feedback to the Executive Chef.
• Verify buffet setup, food labeling, and re-stocking is properly managed.
• Coordinate ongoing on-the-job training with Sous Chefs and attend outlet briefings.
• Ensure end-of-shift equipment cleanliness, functionality, and safe placement.
• Implement HACCP food safety standards as per hotel protocols.
• Maintain excellent interdepartmental communication using logbooks and official memos.

Qualifications

• Diploma in Culinary Arts or equivalent qualification.
• Previous experience in the role of Chef De Cuisine or a similar capacity.
• Demonstrated strong culinary expertise and leadership capabilities.
• Familiarity with safety and hygiene regulations relevant to food preparation.

Additional Information

Rixos Hotels embraces diversity and inclusivity, aiming to attract and support a diverse workforce at all levels.