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Chef De Cuisine

Accor

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الراتب غير مذكور في الإعلان

رأس الخيمة
دوام كامل
Mid-Senior Level

Accor

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عن الوظيفة

Company Description

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.

Job Description

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.

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

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

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.

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.

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.