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 maintaining top-quality products according to hotel standards.

Key responsibilities

• Ensure standard recipes and plating guides are followed, and supply 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 and help implement food quality, preparation and presentation standards.
• Maintain kitchen equipment and utensils, coordinate with Engineering for repairs, and organize work, schedules and vacations across kitchen sections.
• Ensure raw materials meet quality and specification standards, and keep them available through planning, requisitioning and storage.
• Communicate with Outlet Supervisors, report guest suggestions to the Executive Chef, and keep buffets stocked and labelled.
• Apply HACCP according to hotel standards, run on-job training with Sous Chefs, attend daily briefings and keep departmental records.
• Ensure prompt, accurate service by kitchen staff, adherence to rules and regulations, and a professional, well-groomed appearance.

Required profile

• Culinary diploma or equivalent.
• Prior experience as Chef De Cuisine or a similar role.
• Knowledge of safety and hygiene protocols.
• Strong culinary and leadership skills.