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 ROLE: Demi Chef de Partie Ready for a career move and be part of a dynamic team? We are looking for a new talent to play a vital role in our Culinary team working alongside a fantastic team.
WHAT IS IN IT FOR YOU: Employee benefit card offering discounted rates in Accor worldwideLearning programsOpportunity to develop your talent and grow within your property and across the world!Ability to make a difference through our Corporate Social Responsibility activities, like Planet21.WHAT WE EXPECT OF YOU: Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.Is aware of the method of preparation and the standard recipe for every menu item in his particular kitchen and follows the procedures at all times.Maintains and cleans all work areas, kitchen equipment, and utensils to the high standards of cleanliness and hygiene required by the hotel.Co-ordinates with colleagues whenever necessary regarding operational problems.Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure maximum efficiency and personal safety.Participates in regular meetings and briefings as may be scheduled.Understands and abides by all safety rules, emergency procedures, and fire prevention regulations.Assists in the implementation of various food safety and hygiene standards including HACCP and other Municipality regulations.Works closely with the Hygiene Officer in implementing all hygiene and safety procedures.Participates in any scheduled training and development program that may improve personal or departmental standards.Responds to any changes in the Food and Beverage function as dictated by the industry, company, or hotel.Reports for duty punctually wearing the correct uniform and name tag. Maintains a high standard of personal appearance and hygiene and adheres to the hotel and department appearance standards.Provides friendly, courteous, and professional service at all times.Maintains good working relationships with colleagues and all other departments.Reads and understands the hotel's Employee Handbook and adheres to the hotel's rules and regulations, particularly the policies and procedures relating to Fire, Hygiene, Health, and Safety.Complies with local legislation as required.Responds to any changes in the department as dictated by the needs of the hotel.Is flexible and extends job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.Attends training and meetings as and when required.Qualifications Diploma or degree in vocational hospitality, fresher or 3-4 years experience in a 4-5 star hotel.
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