Commis II

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.

MAIN DUTIES AND RESPONSIBILITIES:

• • • He/she will have to prepare their own inventory list for their station.
    • 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.
    • Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
    • 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
    • Has to provide the Executive Sous Chef with recipes and costing as per the requirement
    • Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet
    • Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained.
    • Controls food wastage, without compromising on food quality.
    • Recommends changes in systems and procedures to increase efficiency and improve service levels.
    • Responsible for maintaining of records / documentation in his / her area as per operational control requirements.
    • Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
    • Perform as per Operational Standards.
    • Proper grooming at all times.
    • Attend training classes as per schedule.
    • Show fullest cooperation and respect within the team and other departments.
    • Is aware of the daily activities and has product knowledge of all the hotel facilities.

Organization & Set Up

• • • After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.
    • Attends the communication meetings of her/his department such as daily briefings.
    • Personally checks at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.
    • At the end of the shift or the day, she/he has to communicate all information that the next shift or the supervisor has to know for a well running of the operation.
    • Shares his skill and knowledge with all employees.
    • Applies HACCP as per the Hotel Standard.

During the operations, in the restaurat & infornt of the guest

• • • Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.
    • Makes sure buffets are refilled at all times and all food quality of the products is as per our standard.
    • Creates an atmosphere of tranquility amongst the brigade.
    • Checks the standard and quality of food which leaves the kitchen.

General & Misscelaneous

• • • To be punctual on duty and ensure the same of your employees.
    • Be well groomed to the standards laid down. Insist on the same standard for your employees.
    • To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.
    • To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment?
    • To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.
    • To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.
    • To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs
    • Is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility.
    • Other duties as assigned.
    • Carry out any other reasonable task (which may not be stated here) as requested

Diploma or degree in vocational hospitality, 1-2 years experience in 4-5 star Hotel

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.