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
(Chef de Partie – Team Members’ Cafeteria)
Kitchen Operations & Food Preparation
- Supervise and actively participate in the preparation and service of staff meals
- Prepare mise en place and ensure timely meal production for staff dining
- Ensure food quality, freshness, correct preparation techniques, and proper storage
- Control portioning, presentation, and consistency of staff meals
- Ensure hot and cold dishes are served at correct temperatures
- Observe and taste food during preparation to maintain standards
- Prepare special dietary meals when required
Hygiene, Safety & Standards
- Enforce high standards of personal hygiene, grooming, and kitchen cleanliness
- Ensure compliance with food safety, HACCP, and health & safety standards
- Maintain cleanliness of kitchen equipment, utensils, work areas, and storage
- Follow fire safety and emergency procedures
- Ensure proper handling and use of kitchen tools and equipment
Inventory, Cost Control & Administration
- Prepare daily food, dry store, and kitchen requisitions
- Monitor stock levels, inventory turnover, and food rotation (FIFO)
- Control food costs and minimize wastage
- Ensure compliance with cost control policies and operational budgets
- Assist in monitoring consumption, forecasts, and resource planning
Team Supervision & Coordination
- Supervise, guide, and allocate tasks to Demi Chefs and Commis Chefs
- Prepare duty rosters in coordination with the Sous Chef
- Assign responsibilities and monitor staff performance regularly
- Provide on-the-job training and support to kitchen team members
Service Quality & Staff Satisfaction
- Ensure consistent quality, taste, and nutritional balance of staff meals
- Handle staff feedback or meal-related concerns professionally
- Maintain effective communication with other departments to support staff dining operations
Service Mindset & Engagement
- Respond professionally to staff feedback or concerns related to meals
- Maintain effective communication with People & Culture and operational departments
- Support special meal requirements and operational needs when required
General Responsibilities
- Carry out instructions from the Sous Chef or Chef de Cuisine with accuracy and efficiency
- Support special projects, production periods, or additional duties as assigned
- Act as a role model for professionalism, accountability, and Rixos service culture
Adhere to company policies and internal standards at all times
Qualifications
- Culinary school diploma or equivalent qualification
- Minimum 3–5 years’ experience in a similar role, preferably in a hotel staff cafeteria, employee dining, or high-volume kitchen
- Good knowledge of food safety, hygiene, and HACCP standards
- Experience in staff meal planning, bulk food production, and portion control
- Ability to supervise and support junior kitchen team members
- Strong understanding of cost control, food wastage reduction, and inventory management
- Well-organized, reliable, and able to work efficiently in a fast-paced environment
- Team-oriented with a positive, service-driven attitude
- Flexible to work shifts as per operational requirements
