Chef De Cuisine

Role Overview

Chef De Cuisine at Accor, a position within the Rixos luxury hotel brand. The role reports to the Executive Chef and oversees daily food production across an assigned outlet.

Company Overview

Rixos was established in 2000 in Turkey and operates under the Accor group. The brand pioneers the 'ALL Inclusive, ALL Exclusive' concept, offering luxurious stays with global culinary experiences, live entertainment, daily sports and fitness activities, sensorial spa and wellness journeys, and kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and Turkish heritage within a setting of unparalleled luxury.

Role Purpose

The Chef De Cuisine is responsible for all daily food production within an assigned outlet, ensuring top-quality products meet hotel standards. The role bridges kitchen operations with outlet service, maintaining culinary excellence, staff leadership, and guest satisfaction.

Key Responsibilities

Production & Quality Management

• Own daily food production in the outlet and ensure top-quality products as per hotel standards.
• Ensure standard recipes and plating guides are followed consistently across the outlet.
• Ensure implementation and maintenance of standards for food quality, preparation and presentation.
• Check the standard and quality of all food leaving the kitchen.
• Ensure all raw materials received for preparation meet high-quality standards and product specifications.

Inventory & Procurement

• Provide the Sous Chef with a daily market list for the outlet.
• Control personally all goods received to guarantee quality and quantity.
• Recommend changes in systems and procedures to increase efficiency and improve service quality.
• Ensure availability of raw ingredients at all times through proper planning, requisitioning and storage.
• After buffet set-up and before customer arrival, and during service time, check the quantity and quality of food items and the presence of food labels if required.
• Ensure buffets are refilled at all times and products meet standards.

Kitchen Operations & Administration

• Organize work within all kitchen sections, including assignments, time schedules and vacation scheduling as per organizational standards.
• Coordinate with Sous Chefs to plan and conduct ongoing on-job training for the outlet kitchen.
• Ensure good physical upkeep and condition of equipment and utensils across all kitchens; coordinate with the Engineering department for repairs and maintenance.
• Check with the Outlet Chef at the end of shift that all equipment is properly working, clean, in appropriate place, and nothing hazardous is left around.
• At the end of shift or day, communicate all necessary information to the Executive Chef and reporting Sous Chefs to ensure smooth running operations.
• Apply HACCP as per hotel standard.
• Maintain excellent intradepartmental communication through log books and memoranda as specified by the Executive Chef.
• Attend communication meetings including daily briefings.

Menu Development & Costing

• Provide the Executive Chef with recipes and costing as per requirements.
• Assist and propose special food promotions, events and food-related activities to the Sous Chef and Executive Chef.
• Assist the Executive Chef in developing new cuisine concepts.
• Assist in menu planning and costing.
• Recommend changes in menus.

Outlet Interaction & Guest Service

• Interact and communicate with Outlet Supervisors on a daily basis.
• Ensure all food items sent to outlets are well explained.
• Help and assist guests to explain dishes and recommend food specialties and promotions if available.
• Report received suggestions and comments from guests to the Executive Chef.
• Ensure prompt and accurate service by kitchen staff to all customers to achieve high levels of customer satisfaction.
• Check buffet quantity and quality and ensure presence of food-name tags if required.

Staff Leadership & Compliance

• Ensure all employees in the department adhere to the organization's rules and regulations.
• Create an environment that promotes employee morale and encourages the team to have pride in their department with high levels of commitment.
• Be punctual on duty and ensure the same of employees.
• Ensure proper grooming at all times; insist on the same standard for employees.
• Create an atmosphere of tranquility amongst the brigade.
• Give full cooperation to colleagues requiring assistance in a prompt, caring and helpful manner.
• Be flexible in assisting other areas of the hotel in response to business and customer needs.

Professional Development & Standards

• Attend training classes as per schedule.
• Show fullest cooperation and respect within the team and other departments.
• Be aware of daily activities and have product knowledge of all hotel facilities.
• Be familiar with all related company documentation, especially relevant Operational Standards for the field of responsibility.
• Perform as per Operational Standards.
• Comply with all hotel rules and regulations as outlined in the handbook and be aware of company disciplinary and grievance procedures.

Additional Duties

• Carry out any other reasonable task not stated here as requested.

Qualifications & Experience

• Culinary diploma or equivalent.
• Prior experience as Chef De Cuisine or similar role.

Skills & Competencies

• Strong culinary and leadership skills.
• Knowledge of safety and hygiene protocols.
• Commitment to exceeding expectations and continuous improvement.
• Commitment to quality and exceptional financial results.
• Ability to work well both autonomously and within a team.
• Proactive approach and good judgment when dealing with challenging situations.
• Professional conduct with integrity and transparency.
• Positive, approachable attitude.
• Reliability and follow-through on commitments.

Additional Information

Accor is an inclusive company with an ambition to attract, recruit and promote diverse talent.