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.

MAIN DUTIES AND RESPONSIBILITIES:

• • • 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.

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