Chef De Cuisine

About the role

Rixos, a hotel group founded in 2000 in Turkey known for its all-inclusive, all-exclusive concept, is hiring a Chef De Cuisine. The role is responsible for the daily food production in the outlet kitchen, ensuring top-quality products according to hotel standards and supporting the Sous Chef and Executive Chef.

Key responsibilities

• Ensure standard recipes and plating guides are followed and maintain food quality, preparation and presentation standards.
• Provide the Sous Chef with daily market lists and personally control goods received; supply the Executive Chef with recipes and costing.
• Propose food promotions, events and other food-related activities, assist in menu planning and costing, and help develop new cuisine concepts.
• Maintain kitchen equipment and utensils, coordinate with Engineering for repairs, and organize work, assignments, time schedules and vacations across kitchen sections.
• Ensure raw materials meet quality and specification standards, are available through planning, requisitioning and storage, and that kitchen staff serve customers promptly and accurately.
• Communicate daily with Outlet Supervisors, report guest suggestions to the Executive Chef, and attend daily briefings and on-the-job training sessions.
• Refill buffets, check food leaving the kitchen, and apply HACCP according to hotel standards.
• Keep records in log books and other memoranda, and carry out other reasonable tasks as requested.

Required profile

• Culinary diploma or equivalent.
• Prior experience as Chef De Cuisine or a similar role.
• Strong culinary and leadership skills.
• Knowledge of safety and hygiene protocols.
• Commitment to quality, hospitality excellence, reliability and loyalty, and compliance with hotel policies and operational standards.