Company DescriptionEstablished 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 DescriptionSupervise, coordinate, and participate in the preparation of mise en place for all F&B outlets.Control freshness, preparation techniques, and storage of goods used.Check Demi Chefs / Commis Chefs on personal hygiene and section performance.Assist the Chef de Cuisine in creating new recipes and menu ideas.Manage ordering and inventory of products in your section through daily inventory lists.Control cooking procedures, portioning, garnishing, and presentation of all dishes.Maintain effective communication with colleagues from other departments.Participate in special projects and other tasks as required.Set up work rosters in consultation with the Sous-Chef.Allocate tasks according to the mise en place list.Provide and uphold the highest standards of guest care and service.Maintain high standards of personal hygiene and grooming.Ensure proper maintenance of uniform and appearance.Familiarize with and demonstrate application of Rixos standards and facilities.Respond promptly and politely to guest inquiries and complaints, reporting unresolved issues.Follow health and safety responsibilities, including fire prevention and evacuation procedures.Maintain security awareness and report suspicious activities.Check food quality and adherence to specifications.Follow recipes and portion sizes provided by the Sous-Chef.Prepare staff meals and monitor food taste during preparation.Ensure timely and correct preparation of food orders.Take and execute orders from the Sous-Chef accurately.Manage stock requisitions and transfers for the section.Ensure proper handling and usage of kitchen utensils and equipment.Maintain cleanliness of utensils, equipment, and work areas.Follow cost control policies and procedures.Perform other duties as assigned by the Sous-Chef or Chef de Cuisine.Assist in production during peak times.Monitor costs and suggest measures for control and efficiency.Adhere to the department's operational budget.Review forecasts and plan resource allocation accordingly.Delegate responsibilities and evaluate team performance.Identify and develop talent for future growth.Support other divisions as needed based on hotel priorities.Check incoming ingredients against orders and receiving records.Ensure all products are prepared according to recipes and specifications.Supervise daily mise en place and ensure quality and freshness of supplies.Be available during peak periods, including opening and closing shifts.Encourage creativity within the team.Maintain and update operational manuals annually.Attend weekly F&B meetings and training sessions.Adhere to hotel policies on fire, hygiene, health, and safety.Exemplify Rixos values, brand standards, and appearance guidelines.Implement departmental policies and standards.Apply Rixos Food & Beverage rituals.Participate in staff meetings and related activities.Support departmental trainers and undertake secondary duties as assigned.QualificationsGeneral knowledge of the food and beverage industry and kitchen skills are advantageous. Previous hotel industry experience is beneficial. Must demonstrate good personal skills, industry knowledge, and a willingness to learn and grow. A diploma or degree in vocational hospitality, with 5-7 years of experience in a 4-5 star hotel, is required.
#J-18808-Ljbffr