Demi Chef De Partie

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.

• 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 items 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 the 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.

• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.

• To work closely with 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.

• To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.

• To provide friendly, courteous and professional service at all times.

• To maintain good working relationships with colleagues and all other departments.

• To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.

• To comply with local legislation as required.

• To respond to any changes in the department as dictated by the needs of the hotel.

• To be flexible and extend 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.

• To attend training and meetings as and when required.

Food & Beverage Production Operational Standards, Policy & Procedure Adherence

HACCP: Full compliance with HACCP standards and certification