Chef De Cuisine

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.