Chef De Cuisine

About the role

Rixos, a hotel group founded in 2000 in Turkey, is hiring a Chef De Cuisine in Ras Al-Khaimah. The role is responsible for the daily food production in the outlet and for ensuring top-quality products according to hotel standards.

Key responsibilities

• Ensure standard recipes and plating guides are followed, and provide the Sous Chef with the daily market list and personally control goods received.
• Provide the Executive Chef with recipes and costing, assist in menu planning and costing, and propose food promotions and events.
• Develop new cuisine concepts with the Executive Chef and maintain food quality, preparation and presentation standards.
• Keep kitchen equipment and utensils in good condition and coordinate repairs with Engineering.
• Organise work across kitchen sections, including assignments, time schedules and vacations, and ensure raw materials meet quality and specification standards.
• Communicate daily with Outlet Supervisors, report guest suggestions to the Executive Chef, and help guests understand dishes and promotions.
• Refill buffets, check food leaving the kitchen, and apply HACCP according to hotel standards.
• Plan and run on-the-job training with the Sous Chefs, attend daily briefings, and keep log books and memoranda.
• Recommend changes to systems, menus and procedures to improve efficiency and service quality.

Required profile

• Culinary diploma or equivalent.
• Prior experience as Chef De Cuisine or a similar role.
• Knowledge of safety and hygiene protocols.
• Commitment to quality, hospitality, reliability and loyalty, and to the Rixos policies and procedures guide.

Required skills

• Strong culinary and leadership skills.
• HACCP knowledge.