Commis

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.

• 
  He/she will have to prepare their own inventory list for their station.

• He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required.

• Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet

• Provides the Executive 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 Sous Chef with recipes and costing as per the requirement

• Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet

• Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained.

• Controls food wastage, without compromising on food quality.

• Recommends changes in systems and procedures to increase efficiency and improve service levels.

• Responsible for maintaining of records / documentation in his / her area as per operational control requirements.

• Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.

• Perform as per Operational Standards.

• Proper grooming at all times.

• Attend training classes as per schedule.

• Show fullest cooperation and respect within the team and other departments.

• Is aware of the daily activities and has product knowledge of all the hotel facilities.

HACCP: Full compliance with HACCP standards and certification

Diploma or degree in vocational hospitality, 2– 3 years experience in 4-5 star Hotel