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

Job Description

ROLE: Executive Chef

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. 

As an Executive Chef, you are the driving force behind our culinary success. Collaborating closely with the Executive Assistant Manager for Food and Beverage, you'll lead a dynamic team, implement winning culinary strategies, and play a pivotal role in achieving the property targets. Your knack for inspiring others, coupled with strategic thinking, will propel our culinary department to new heights. Join us in shaping the future of our company as we redefine culinary excellence!

WHAT IS IN IT FOR YOU:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs
• Opportunity 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:

• Responsible for the direction and coordination of all food preparation and presentation functions carried out in all the kitchens.
• Confers with the Director of Food & Beverage to design daily restaurant menus based on available food, cost, season, and estimated business.
• Ensures that all kitchen equipment is in good working order and ensures it is regularly maintained.
• Liaises with Engineering to ensure prompt and efficient repair and maintenance.
• Advises Management on the replacement of kitchen equipment, fixtures, and fittings.
• Ensures that all food preparation and presentation and kitchen sanitation practices meet hotel standards and local legislations.
• Introduces new cooking methods and recipes in conjunction with the Director of Food & Beverage and Hotel Manager.
• Ensure that all his brigade follow the HACCP regulations and monitor regulations in collaboration with the hygiene officer.
• Monitors the training and development of the kitchen team.
• To identify training needs and plan training programs for the employees.
• To conduct training for the employees in accordance to the Annual Training Plan in order that employees have the necessary skills to perform their duties.
• To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
• To develop departmental trainers and assign training responsibilities.
• To recommend and select together with the Chef De Cuisine, and Chefs de Partie who are able to work within a decentralized management philosophy.
• To coach each Chef de Cuisine so that they are able to operate independently and creatively within their own profit centres.
• To plan and implement effective training programs for the kitchen and consistently maintain discipline following hotel guidelines and local legislation.
• To identify and develop young talents within the organization for future potential growth within the group
• Carries out departmental activities such as employee selection, evaluation, counselling, and discipline.
• Liaises with the Banqueting Manager to ensure that day-to-day banquet requirements are met.
• Controls the food cost to budgeted standards, effective menu planning, portion control, and minimization of wastage.
• Prepares daily market list of perishable goods
• To continuously test, along with the outlet chef and chefs de parties, new products on the market
• Conduct once a monthly market survey with the Purchasing Manager.
• To assist the Purchasing Manager in the cost-effective selection of raw products.
• To ensure that each kitchen runs at an acceptable food cost.
• To ensure that the outlet chefs are maximizing employee productivity to minimize payroll costs.
• Controls payroll costs to budgeted standard.
• To monitor all kitchen-related costs and recommend changes to each of the outlet chefs where appropriate.
• Review and arrange menu (fast & slow) moving items every month based on menu engineering.
• To identify market‑needs and trends in terms of food for both hotel guests and the local market.
• Introduce new creative ideas for buffet operation and Banquet.
• To assist in the development of product specifications for all menus.
• To encourage Chefs de Cuisine and Chefs de Partie to be innovative and creative.
• Attend all meetings as required by Management
• To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all standards.
• To prepare and update the relevant section of the Departmental Operations Manuals.
• To monitor food standards and production in each outlet and banquet.  To work with the different chefs de Cuisine and chefs de Partie to take corrective action where appropriate.
• To co-ordinate the Stewarding requirements of the Kitchens.
• To keep the Chefs de Cuisine and Chefs de Partie up to date with seasonally available meats, fish, and products on the local market.
• To ensure product consistency in quality, appearance, and taste for anything related to culinary.
• To over look with the Outlet Managers in maintaining a high-quality operation in service and cleanliness.
• Must be an example of the Rixos Values, Brand Standards, and a champion of appearance and hygiene guidelines.
• Implements guidelines, policies, and procedures for those operating departments according to Rixos Guidelines & Standards.
• Must apply the Rixos Food & Beverage rituals.
• To establish a rapport with guests maintaining good customer relationships.
• To conduct meetings with the Director of Food and Beverage and the Outlet Management teams.
• To ensure the accurate maintenance of food recipe data.
• To monitor and analyse in collaboration with the Director of Food & Beverage, menus and products of competitive restaurants and other hotel banqueting departments.
• To ensure that all Chefs de Cuisine and Chefs de Partie are fully aware of market needs and that their product meets their requirements.
• To plan and implement in conjunction with each Outlet Manager and Chef de Cuisine effective food promotion.
• Complies with hotel policies and procedures as well as federal legislation.
• To conduct monthly staff meetings and provide a summary to Food & Beverage Director
• To attend all meetings as required by Executive Management.
• To prepare and participate in the Monthly Objective Review.
• To undertake reasonable tasks as assigned by the Food and Beverage Department.
• To respond to changes in the restaurant function as dictated by the hotel
• To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development. Ensure you encourage them to maintain good relationships with their colleagues and all other departments.
• To ensure that all employees report for duty punctually wearing the correct uniform/attire and name tag at all times and to ensure they maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.     
• To ensure that all employees provide a friendly, courteous and professional service at all times.
• To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
• To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Hotel and Department Operations Manual.
• To ensure that the Department's operational budget is strictly adhered to and that all costs are controlled and expenditure approved.
• To ensure that you and all the employees read the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• To respond to any changes in the department as dictated by the needs of the industry, company, or hotel and share your plan of action with your supervisor.
• 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 ensure rosters are posted and timesheets submitted on time.
• To ensure that all employees are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company/hotel policies and procedures.

 

Qualifications

Diploma or degree in vocational hospitality, 10-15 years experience in 4-5  star Hotel