Sous Chef (Turkish Specialist)

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.

We are seeking a talented and experienced Sous Chef (Turkish Specialist) to join our culinary team in the beautiful island of Phu Quoc, Vietnam. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of food quality and service excellence.

• Assist the Executive Chef in managing daily kitchen operations, including menu planning, food preparation, and quality control
• Delegate tasks to kitchen staff and provide guidance and training to ensure efficient operations
• Collaborate with the Executive Chef to develop new menu items and improve existing recipes
• Oversee food presentation and portion control to maintain consistency and quality
• Ensure compliance with food safety and hygiene regulations
• Manage inventory, place orders, and control food costs
• Participate in menu costing and pricing strategies
• Assist in recruiting, training, and developing kitchen staff
• Step in for the Executive Chef when necessary, demonstrating strong leadership skills
• Contribute to creating a positive and collaborative kitchen environment

• Culinary school diploma or equivalent qualification in culinary arts
• Minimum of 3 years’ experience in a similar role, preferably in a high-volume restaurant or hotel kitchen
• Strong leadership and team management skills with the ability to motivate and mentor staff
• Excellent culinary techniques and food presentation skills particularly Turkish foods
• In-depth knowledge of various cuisines and current food trends
• Proficiency in menu development, food costing, and inventory management
• Thorough understanding of food safety and hygiene regulations
• https://careers.accor.com/global/en/job/sous-chef-turkish-specialist-in-rixos-phu-quoc-island-vietnam-phu-quoc-vietnam-jid-60808