Sous Chef - F&B

About the role

Rixos, a luxury resort group founded in 2000 in Turkey, is hiring a Sous Chef for its F&B department. The role supervises the kitchen and all food preparation across the outlets, works closely with the Chef de Cuisine and supports the team during peak periods.

Key responsibilities

• Supervise, coordinate and take part in mise en place for all F&B outlets, allocating tasks according to the mise en place list
• Control freshness, preparation techniques, storage, portioning, garnishing and presentation of dishes, and check Demi Chefs and Commis Chefs on hygiene
• Assist the Chef de Cuisine with new recipes and menu ideas, and set up work rosters in consultation with him
• Prepare and compile staff meals, check incoming ingredients against order sheets and requisition wine, dry store and food items
• Ensure food orders are prepared efficiently, hot dishes leave the kitchen at the correct temperature and that utensils and equipment are kept clean
• Monitor costs, follow cost control policies and the department budget, and recommend cost-control measures
• Handle guest complaints promptly, follow health and safety and fire prevention rules, and report incidents to the Chef de Cuisine
• Encourage creativity in the team, update operational manuals, attend weekly F&B meetings and support training

Required profile

• Culinary diploma or equivalent
• Previous experience as Sous Chef
• Leadership and organisational skills
• Ability to work independently and within a team, with a professional and honest approach