Qureos Mentor

Rixos

<div>Company Description 
Join us at Accor, where life pulses with passion!
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.
By joining us, you will become a Heartist&reg;, because hospitality is, first and foremost, a work of heart.
You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!
You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.
Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.
Hospitality is a work of heart,
 
Join us and become a Heartist&reg;. 
Job Description 
1 Senior manager in the Food and Beverage Department responsible for all operations related to food and beverages.
2 Control the food and beverage operations according to the principles determined by Rixos Hotels Egypt management.
3 Monitor the food and beverage operations in line with the procedures determined by the hotel management, set targets and communicate and ensure adoption of these targets. Communicate decisions from the general management to subordinate employees, implement and ensure the implementation of these decisions in the best manner.
4 Manage all business and functions of the F&amp;B Department.
5 Maximizing the department&rsquo;s profitability through operations.
6 Manage operations to ensure the highest quality delivery of food and beverage products and services.
7 Control and analyse the following points:<ul><li>Sales and costs</li><li>Display quality and service standards of F&amp;B products</li><li>Ensure proper use, protection, and maintenance of departmental utensils</li><li>Conduct activities to increase customer satisfaction and enhance service quality.</li></ul>
8 Consolidate business relationships between employees in the department.
9 Responsible for preparing training programmes for the F&amp;B Department and the training of employees in his/her department.
10 Organise meetings to obtain data and achieve results.
11 Prepare and offer new menus and beverage lists, taking into account the purchasing power of guests and the region.
12 Make plans with department managers in order to deliver successful organisations within the hotel.
13 Attend departmental meetings and the Head Office meeting according to the hotel management calendar.
14 Update the below areas related to food and beverages according to the hotel&rsquo;s policies and procedures:<ul><li>Finance, standards, employees and trainings, outlets and recreation/entertainment</li><li>Conduct promotional activities to increase sales and conduct meetings for banquet organisations</li><li>Ensure protection, maintenance and replacement of materials and utensils.</li></ul>
15 Prepare and monitor monthly and annual F&amp;B departmental budget.
16 Arrange for minimum and maximum storage of materials and utensils that belong to the F&amp;B Department.
17 Contribute to preparing the hotel&rsquo;s income plans and marketing programmes.
18 Research opportunities for professional self-development. 2.19 Deliver the income and expenses of the F&amp;B Department in line with the facility&rsquo;s budget discipline. Develop plans based on data from previous years.
20 Determine staffing requirements (such as permanent, seasonal and interns, etc.) for the following year, in line with the budget availability and upon the General Manager&rsquo;s approval.
21 Create the necessary motivational environment to ensure and increase the productivity and success of current staff and develop necessary arguments to ensure F&amp;B Department employees&rsquo; commitment to the facilities.
22 Ensure order and control of communication, as effective communication will also increase productivity in the F&amp;B Department.
23 Review the departmental reports, income statements, guest relations reports, technical service reports, and departmental communication logs daily.
24 Conduct brainstorming sessions and group work to unleash employees&rsquo; talents.
25 Take part in the Food Safety Team and attend MR meetings.
26 To predict that all activities and to purchase all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and share the responsibilities, share the individual responsibilities in order to increase environmental knowledge and to carry on necessary trainings. To provide minimum consumption of currently used all stuffs and equipment (paper, printed out etc.).
27 To implement necessary warnings and departmental training in order to save energy inside the facility. To carry on implementing decisions that were taken to save energy. To predict the effects of the environment and the efficiency of energy on purchased equipment.
28 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staff.
29 To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling and reducing chemical dirtiness.
30 Carry out all responsibilities related to the quality management and food safety systems implemented at the facilities.
31 Carry out all other duties assigned by managers and hotel management not specified in the job description. 
Qualifications 
Education/Experience: 4-year bachelor's degree with a minimum of 6 years of related work experience or 2 years of work experience in a lower position and experience with applying the main principles and/or different methods.<ul><li>Foreign Language: Sufficient level of English to communicate effectively with guests and employees.</li><li>Courses and Training: Requires a sufficient theoretical and practical background and attendance in courses and seminars in the related field.</li><li>Computer Literacy: MS Office applications.</li><li>Skills: Good command of systems/legislation in the related field. Expected to offer consulting to other employees when needed. Some roles require practical knowledge of systems/programmes/software in the related field. Responsible for carrying out and coordinating complex activities in different fields.</li></ul> 
Additional Information 
General Scope of Duty: To plan and ensure continuous and excellent flow of services and carry out activities to increase sales.</div>

Food & Beverage Manager

<div>Company Description<ul><li> 
With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</li></ul>
A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.
Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh 
Job Description 
Operational Support<ul><li>
Coordinate daily F&amp;B operations across restaurants, bars, room service, and banquet functions.</li><li>
Assist in scheduling staff and monitoring staffing levels.</li><li>
Ensure all event orders (BEOs) are properly distributed and communicated to relevant departments.</li><li>
Monitor service standards and ensure compliance with hotel policies.</li></ul>
Administrative Duties<ul><li>
Maintain F&amp;B department records, reports, and documentation.</li><li>
Prepare weekly/monthly performance reports (sales, labor costs, food cost).</li><li>
Assist with inventory tracking and purchasing coordination.</li><li>
Update menus, pricing, and POS systems as required.</li></ul>
Job Summary:
The Food &amp; Beverage Coordinator supports the daily administrative and operational functions of the Food &amp; Beverage department. This role ensures efficient communication, coordination of events, accurate documentation, and smooth service operations across outlets, banquets, and catering services. The F&amp;B Coordinator acts as a liaison between kitchen, service teams, purchasing, sales, and hotel management to maintain service excellence and operational efficiency.
Event &amp; Banquet Coordination<ul><li>
Coordinate with Sales and Events teams for banquet functions and group bookings.</li><li>
Ensure event details are clearly communicated to kitchen and service teams.</li><li>
Attend pre-function meetings and assist with event logistics.</li><li>
Follow up on event feedback and guest satisfaction.</li></ul>
Financial &amp; Inventory Control<ul><li>
Assist in monitoring food and beverage cost control.</li><li>
Support monthly inventory counts.</li><li>
Track supplier orders and invoices.</li><li>
Ensure proper billing for events and outlets.</li></ul>
Guest &amp; Team Communication<ul><li>
Address guest inquiries and special requests professionally.</li><li>
Coordinate between departments to resolve operational issues.</li><li>
Support training and onboarding of F&amp;B team members.</li></ul>
Key Competencies:<ul><li>
Attention to detail</li><li>
Time management</li><li>
Problem-solving skills</li><li>
Customer service orientation</li><li>
Financial awareness</li><li>
Team collaboration</li></ul> 
Qualifications<ul><li> 
Diploma or Degree in Hospitality Management, Business Administration, or related field.</li><li>
1&ndash;3 years of experience in Food &amp; Beverage operations (hotel experience preferred).</li><li>
Strong organizational and multitasking skills.</li><li>
Proficiency in MS Office and POS systems.</li><li>
Excellent communication and interpersonal skills.</li><li>
Ability to work flexible hours, including weekends and holidays.</li></ul> 
Additional Information 
Proficiency in Russian and Turkish is preferred.</div>

Food & Beverage Coordinator

<div>Company Description 
With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.
A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.
Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh 
Job Description<ul><li> 
Carry out the entry and exit procedures for guests and address any problems they may have during their stay.</li><li>Perform his/her duty according to the practices, operational instructions and procedures identified by the Front Office Manager.</li><li>Carry out the check-in and check-out procedures.</li><li>Monitor the VIP, COMP and HOUSE-USE during all stages.</li><li>Carry out the foreign currency exchange transactions.</li><li>Take over the cash register at the beginning of the shift in full from the previous shift and hand it over once the shift is completed.</li><li>Enter the cash revenues of the departments into the cash register</li><li>Handle guest complaints and ensure that the necessary action is taken (room change, breakdown reports, cleaning complaints etc.).</li><li>Continuously monitor the hotel&rsquo;s occupancy and reservations and forward any unguaranteed optional reservations that are overdue to the Reservations Supervisor or Reservations Officer.</li><li>Issue a reminder to rooms that need to check-out and, if an extension is requested, carry out the necessary procedures and inform the Housekeeping Department.</li><li>Handle all breakdowns, complaints etc. at the lobby and ensure that the problem is solved.</li><li>Take note of guests&rsquo; wakeup call requests.</li><li>Forward guest requests to the Guests Relations Department.</li><li>Read the log book and identify the jobs that need to be followed-up.</li><li>Gather information about all of the events at the hotel.</li><li>Has knowledge of the night audit procedures.</li><li>Always greet and bid farewell to guests in a friendly manner.</li><li>Exchange reports with other departments in full.</li><li>Ensure that all official documents are completed in full and in an orderly manner.</li><li>Provide full and accurate information to his/her managers.</li><li>Take part in the Front Office Department&rsquo;s internal communication meetings and trainings.</li><li>Monitor the daily occupancy rates and forecasts in order to contribute to maximising the occupancy rate at the facility.</li><li>Knows whom to contact in case of an emergency such as hospitals, taxis, police etc.</li><li>Pay maximum attention to representation. Is always careful as his/her attire, conduct and speech represent the facility.</li><li>Take part in the Emergency Response Teams.</li><li>To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).</li><li>To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.</li><li>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.</li><li>Carry out all responsibilities related to the quality management and food safety systems implemented at the facilities</li><li>Carry out all other duties assigned by managers and hotel management not specified in the job description.</li></ul> 
Qualifications 
Education: At least a high school or vocational diploma.<ul><li>Experience: At least 2 years of related work experience in the industry.</li></ul>
* Foreign Language: Sufficient level of English and Arabic to communicate effectively with guests and employees. * Courses and Training: Theoretical and practical background.<ul><li>Computer Literacy: MS Office applications, Front Office programmes (Fidelio, Opera etc.).</li><li>Skills: Expected to have technical knowledge and work experience related to the methods, techniques, and work processes in the related field. Is familiar with guest profiles based on his/her experience. Instructs colleagues that are less experienced on how to address guests. Expected to perform jobs that require experience in the field, concern more than one unit/process, and are similar in nature</li></ul></div>

Receptionist

<div>Company Description 
With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.
A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.
Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh 
Job Description<ul><li> 
To guard our guests life against drowning in pool or beach</li><li>Contentious monitoring for hotel pool and beach and make all hotel signs in his area updated.</li><li>Have a governmental certificate in life guard updated and renew it.</li><li>Informing his management to prepare reports for any hazard situations during his shift.</li><li>To be aware and have enough knowledge about first aids and how dealing with drowning cases.</li><li>To be flexible in assisting around different areas of the hotel and to perform any other tasks assigned by your management.</li><li>Operates a quality professional fitness program carrying out fitness testing, evaluations, and program design and fitness instruction.</li><li>To be aware with hotel&rsquo;s health, safety and hygiene policies.</li><li>Ensure all safety and cleaning standards are maintained throughout the hotel.</li><li>To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).</li><li>To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy.</li><li>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.</li><li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li><li>Carry out all other duties assigned by managers and hotel management not specified in the job description.</li></ul> 
Qualifications<ul><li> 
Education: At least a high school or vocational diploma.</li><li>Experience: At least 2 years of related work experience</li></ul>
* Foreign Language: Sufficient level of English and Arabic to communicate effectively with guests and employees. * Courses and Training: Professional trainings and seminars and professional certification.<ul><li>Computer Literacy: Not Required</li><li>Skills: Expected to use basic tools and equipment related to the job. Expected to perform simple, specific and standard tasks that are generally repetitive.</li></ul></div>

Life Guard

<div>Company Description 
With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.
A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.
Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh 
Job Description 
 Ensure that guests are satisfied with the production and presentation of food.
 Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.
Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.
Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes.
Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production.
Ensure that all of the food listed in the daily menu is prepared.
Prepare the orders in accordance with established standards.
Pay utmost attention to the quantities planned for the food portions.
Ensure that the products to be used to make food are prepared accurately and timely.
Store the food in his/her work station in the most correct manner.
Pay utmost attention to hygiene, cleaning and health conditions.
Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.
Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.
Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
Carry out all other duties assigned by managers and hotel management not specified in the job description. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.
To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment 
Qualifications 
 Education: At least a primary school diploma.
 Experience: At least 5 years of practical experience.
 Foreign Language: Not required.
 Courses and Seminars: Prior attendance in trainings in the related field.
 Computer Literacy: Not required.
 Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</div>

Demi Chef De Partie

<div>Company Description 
With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.
A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.
Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh 
Job Description<ul><li> 
Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.</li><li>Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.</li><li>Responsible for preparing, producing, and presenting the variety of food related to his/her section.</li><li>Ensure that all of the food included in the daily menu is prepared.</li><li>Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.</li><li>Make use of current ingredients in the best possible manner.</li><li>Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house.</li><li>Assist in designing and preparing the decorations needed to decorate the buffet for food presentation.</li><li>Pay utmost care to the quantities planned for the food portions.</li><li>Store the food in his/her work station in the most correct manner.</li><li>Pay utmost care to hygiene, cleaning and health conditions.</li><li>Perform duties in the related section of the kitchen and carry out the instructions related to the section.</li><li>Responsible for all preliminary preparations and controls in his/her unit during working hours.</li><li>Ensure that food is prepared in accordance with the daily buffet programme for his/her unit.</li><li>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</li><li>Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels&rsquo; standards.</li><li>Support and exchange information with other sections.</li><li>Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner.</li><li>Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen.</li><li>Keep records and ensure that records are kept related to the preparation, cooking and presentation of food, as required by the food safety management system.</li><li>To implement necessary warnings and departmental trainings in order to save energy inside the facility.</li><li>Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.</li><li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li><li>Carry out all other duties assigned by managers and hotel management not specified in the job description.</li></ul> 
Qualifications<ul><li> 
Education: At least a high school or vacation diploma.</li><li>Experience: At least 8 years of practical experience.</li><li>Foreign Language: Not required.</li><li>Courses and Seminars: Prior attendance in courses and seminars in the related field.</li><li>Computer Literacy: Not required.</li><li>Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul></div>

Chef De Partie

<div>Company Description 
&quot;Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
<ul><li>
Leads kitchen management team</li><li>
Responsible for all areas where food is produced and presented.</li><li>
Ensures that all food production and presentation areas operate in the most cost-effective manner under the current conditions.</li><li>
Ensures that his/her personnel work in coordination and coherent with other departments.</li><li>
Pays attention to taste, appearance and quality of menus offered to guests.</li><li>
Makes sure that all of the machines, equipment, food and non-food supplies concerning the hotel&rsquo;s food production and consumption are of the best quality.</li><li>
Inspects the testing of food samples sent by the Purchasing Department.</li><li>
Ensures that qualified employees are recruited and that these employees work in a healthy, coherent, systematic and organised manner. Creates team spirit and increases motivation by contributing to their training, professional skills and personal development.</li><li>
Is the primary person responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility, and the customer satisfaction related to this.</li><li>
Is responsible for preparing standard recipes for all food produced in order to standardise the portions, taste and quality.</li><li>
Prepares menus taking into account the facility&rsquo;s standards, food cost budget and special occasions (private functions, special themes etc.).</li><li>
Determines the necessary cooking methods to produce food in a quality and healthy manner and controls whether these methods are implemented.</li><li>
Develops professional training programmes to train personnel in the best possible way.</li><li>
Establishes a system to protect food safety and monitors the system regularly.</li><li>
Uses reports and actual hygiene tests, controls the food production personnel to check that they produce food in an organised manner, monitors that the planned food production and expiry date are in line with standards, monitors the storage temperatures for products, and checks that the products have been produced according to the recipes.</li><li>
Takes part in the Food Safety Team and attends the MR meetings.</li><li>
Keeps track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner.</li><li>
Acts as a bridge for communication about formations within the facility, new developments and any adverse events from the lowest to the highest level.</li><li>
Prepares and monitors the weekly and annual leave schedules of personnel.</li><li>
Conducts performance assessments for personnel.</li><li>
Prepares budget projections and inventories, reviews monthly work schedules, and reports to the Assistant General Manager.</li><li>
Monitors the appropriateness of stock levels in the back-up storages and instructs his/her assistant to place orders with the storage house as needed in accordance with the number of guests and persons.</li><li>
Controls the daily provision vouchers, accelerates the circulation of slow-moving supplies, makes utilisation plans for current excess food, and reviews the food sales reports, food costs and other related operating costs.</li><li>
Instructs stewards to make sure that the kitchen is immaculately clean and safe and complies with hygiene rules.</li><li>
Accepts unprocessed raw food in accordance with the identified costs and acceptance rules and ensures that high-quality products and services are delivered at low cost and without negatively affecting guest satisfaction.</li><li>
Daily monitors orders and stock levels for food to be used in production.</li><li>
Directly controls all personnel responsible for food production operations and makes sure that hygiene rules are followed.</li><li>
Monitors the preparation of breakfast, lunch and dinner and personally controls whether the food prepared is presented in accordance with the standards.</li><li>
Ensures that the cooling systems of food storages are checked and that food is used according to the first in, first out principle.</li><li>
Checks the acceptance of food that spoils quickly against the food consumption projections.</li><li>
Inspects external venues for entertainment programmes outside of the facility and identify the instruments and equipment needed.</li><li>
Prepares menus for special occasions and organises the pricing together with cost control.</li><li>
Reviews information related to incoming functions, groups, VIP guests and banquets and takes the necessary measures.</li><li>
Communicates any repairs and maintenance to his/her immediate manager and carries out and monitors the repairs and maintenance in a planned manner in line with the budget and by taking guest satisfaction into account.</li><li>
Monitors the actions carried out by kitchen personnel, provides guidance, takes measures against any potential adverse events and develops training programmes for employees.</li><li>
Communicates the workload and operations to seniors, assigns personnel to projects, taking into account their strengths and weaknesses, and supports their development.</li><li>
Takes part in the Emergency Response Teams.</li><li>
Joins all activities which are organized to protect biological diversity and shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings.</li><li>
Implements necessary warnings and departmental trainings in order to save energy inside the facility. Implements decisions which were taken for saving energy.</li><li>
Implements ways to eliminate and collect waste in a proper way, reduces environmental pollution and harmful effects to the environment.</li><li>
Controls chemicals storing and using in accordance with laws.</li><li>
Carries out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li><li>
Carries out all other duties assigned by managers and hotel management not specified in the job description.</li></ul> 

Qualifications 
<ul><li>
Education: At least a high school or equivalent diploma.</li><li>
Experience: At least 10 years of related work experience or 2 years of work experience in a lower position and experience with applying the main principles and/or different methods.</li><li>
Foreign Language: At least intermediate level English.</li><li>
Courses and Training: Sufficient theoretical and practical background. Prior attendance in courses and seminars in the field.</li><li>
Computer Literacy: MS Office applications.</li><li>
Skills: Expected to possess detailed and comprehensive knowledge of systems/legislation in the related field and offer counselling to other employees when needed.</li></ul> 

Additional Information 
Your team and working environment: 
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture 
Note: Customization may be included for any specific local or legislative requirements, such as work permits 
Our commitment to Diversity &amp; Inclusion: 
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</div>

Executive Culinary Chef

Join Rixos and explore 9   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.