Commis

Job description

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

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He/she will have to prepare their own inventory list for their station. 

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He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required. 

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Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet 

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Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity 

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Has to provide the Executive Sous Chef with recipes and costing as per the requirement 

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Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet 

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Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained. 

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Controls food wastage, without compromising on food quality. 

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Recommends changes in systems and procedures to increase efficiency and improve service levels. 

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Responsible for maintaining of records / documentation in his / her area as per operational control requirements. 

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Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef. 

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Perform as per Operational Standards. 

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Proper grooming at all times. 

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Attend training classes as per schedule. 

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Show fullest cooperation and respect within the team and other departments. 

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Is aware of the daily activities and has product knowledge of all the hotel facilities. 

Qualifications

HACCP: Full compliance with HACCP standards and certification 

Diploma or degree in vocational hospitality, 2– 3 years experience in 4-5 star Hotel