Commis

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.

• 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.