Sous Chef

Role Overview

Sous Chef at Accor's Rixos luxury resort brand. The position is based at a Rixos property operating under the ALL Inclusive, ALL Exclusive concept.

Company Overview

Rixos was established in 2000 in Turkey and pioneered the ALL Inclusive, ALL Exclusive concept. Each Rixos property offers luxurious stays inclusive of culinary delights from around the globe, live entertainment, daily sports and fitness activities, sensorial spa and wellness journeys, and kids and teens activities. Each property presents a unique experience inspired by local culture, global influences, and Turkish heritage within a setting of unparalleled luxury.

Role Purpose

The Sous Chef supervises, coordinates, and participates in food preparation across all F&B outlets, ensuring the highest standards of quality, guest care, hygiene, and cost control while supporting the Chef de Cuisine in menu development and staff leadership.

Key Responsibilities

Culinary Operations & Preparation

• Supervise, coordinate, and participate in the preparation of mise en place cooking for all F&B outlets.
• Control freshness, preparation techniques, and storage of goods used.
• Check Demi Chefs and Commis Chefs on their sections, including personal hygiene standards.
• Assist the Chef de Cuisine in composing new recipes and menu ideas.
• Control cooking procedures, portioning, garnishing, and presentation of all dishes.
• Check all food preparation to determine the type and quality of items to be prepared.
• Work to the specifications received by the Chef de Cuisine regarding portion size, quantity, and quality as laid down in the recipe index.
• Prepare and compile staff meals.
• Observe and taste food during preparation.
• Ensure that food orders are prepared efficiently and within a reasonable period of time.
• Ensure that hot dishes leave the kitchen at the correct temperature.
• Prepare and supervise daily mise en place and assure that all sections are ready supplied with fresh and high quality products based on anticipated business levels.
• Ensure orderly handling of all products and check that quantities prepared are according to recipes and plate specifications.
• When requested, work as production chef during afternoon mise en place.
• Observe the restaurant evacuation plan on hearing the alarm.

Inventory & Stock Management

• Order and turnover of products in his section through daily inventory lists.
• Together with Commis Chefs, write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Chef de Cuisine to achieve high stock rotation.
• Check incoming ingredients and ensure that all merchandise is in accordance with order sheets and receiving records in collaboration with the Purchase Manager.

Team Leadership & Supervision

• Set up work rosters of the section in consultation with the Chef de Cuisine.
• Allocate different tasks according to the mise en place list.
• Ensure that staff handles and uses kitchen utensils and equipment properly.
• Assign responsibilities to subordinates and check their performance periodically.
• Identify and develop young talents within the organization for future potential growth within the group.
• Encourage creativity among the team.
• Take orders from the Chef de Cuisine and carry them out in the correct manner.

Quality Assurance & Standards

• Consistently provide and maintain the highest standard of guest care and service.
• Maintain a high standard of personal hygiene and grooming at all times.
• Ensure that your designated uniform is worn well pressed and in a good state of repair.
• Familiarize yourself with the Rixos AL-Meirid Performance & Product Standards and demonstrate their application consistently.
• Ensure cleanliness of all utensils, cooking equipment, working tables, fridges, and related areas.
• Ensure that the Rixos AL-Meirid Cost Control policies and procedures are followed.
• Must be an example of the Rixos Values, Brand Standards, and a champion of appearance and hygiene guidelines.
• Implement guidelines, policies, and procedures for operating departments according to Rixos Guidelines & Standards.
• Must apply the Rixos Food & Beverage rituals.
• Understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel's policy on Fire, Hygiene, Health and Safety.

Guest & Incident Management

• Have a good knowledge of all Rixos AL-Meirid facilities and be able to answer guest questions in a quick, polite, and helpful manner.
• Handle any guest complaints or problems promptly and ensure that all resolved and unresolved incidents are reported to the Chef de Cuisine.
• Be security conscious with respect to guest, staff, and Rixos AL-Meirid property and welfare, and report suspicious circumstances to your Chef de Cuisine.

Cost Management & Budget Control

• Monitor all costs and recommend measures to control them.
• Establish an integrated cost management plan through product lining and minimal inventories.
• Ensure that the Department Operational Budget is strictly adhered to.
• Review monthly forecasts and schedule resources accordingly.
• Be responsible for the bottom line.

Training, Development & Communication

• Keep effective contacts with colleagues of other departments.
• Support staff needs in other Divisions based on the hotel priorities and anticipated business levels.
• Attend weekly Food & Beverage Meetings.
• Attend and contribute to all staff meetings, Departmental and Hotel trainings scheduled, and other related activities.
• Fully support the Departmental Trainers function in the Department assigned.
• Prepare and update Departmental Operations Manuals annually.

Health, Safety & Compliance

• Act on your responsibilities for Health and Safety at work.
• Demonstrate a working knowledge of fire prevention and follow the restaurant evacuation plan on hearing the alarm.
• Be available and on duty during peak periods, frequently opening and closing the operation.

General Duties

• Undertake any reasonable tasks and secondary duties as assigned.
• Be involved in other tasks and cooperate in special projects when required.

Qualifications & Experience

• Culinary diploma or equivalent.
• Previous experience as Sous Chef.

Skills & Competencies

• Leadership and organizational skills.
• Proactive judgment when dealing with challenging situations.
• Professionalism and integrity.
• Transparency in motives, methods, and expected results.
• Commitment to quality and exceptional financial results.
• Ability to follow through on commitments.
• Ability to work both autonomously and within a team.
• Positive, approachable attitude.
• Commitment to exceeding expectations.
• Continuous search for areas of improvement.
• Ability to provide positive, constructive feedback.
• Commitment to the Rixos Policies & Procedures Guide.

Additional Information

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