Commis II

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

JOB DESCRIPTION

We are an exceptionally unique brand that offers more than just a product; we provide an unparalleled experience that aims to create lasting impressions in the hospitality industry. We work with people we enjoy, traveling and having fun with. This is an extraordinary opportunity to join our team.

ROLE: Commis II

Ready for a career move and be part of a dynamic team? We are looking for a new talent to play a vital role in our Culinary team working alongside a fantastic team. 

WHAT IS IN IT FOR YOU:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet21.

WHAT WE EXPECT OF YOU:

• 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 a 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.
• 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 skills and knowledge with all employees.
• Applies HACCP as per the Hotel Standard.
• Helps and assists the guest in explaining 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.
• Checks the standard and quality of food that leaves the kitchen.

Qualifications

Diploma or degree in vocational hospitality, fresher or 1-year experience in 4-5 star hotel.