Company DescriptionWe are far more than the worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor every chapter of your story is yours to write, and together we can imagine tomorrow's hospitality.Rixos Bab Al Bahr is a luxury hotel chain providing a traditional Turkish hospitality in an excellent manner. changing the concept of a real luxury by giving a new meaning of the all-inclusive holiday concept through providing a unique experience.SALARIES AND BENEFITS

• Competitive Salary
• Duty Meals provided; breakfast/lunch/dinner/midnight meal + coffee breaks
• Vacation tickets /benefits provided by the hotel
• Medical Insurance Provided

• Collaborate closely with the Executive Chef, Executive Sous Chef and the Executive Pastry Chef to coordinate food production and ensure seamless communication between the kitchen and other departments
• Lead the team in preparing dishes that meet service standards, ensuring strict adherence to recipes and high culinary expectations
• Oversee food storage, preparation, and handling, maintaining full compliance with food safety regulations and hygiene protocols
• Take charge of food costs by overseeing store requisitions and direct purchases, ensuring the timely and precise delivery of quality ingredients to support budgeted profitability
• Employ traditional cooking techniques and premium local ingredients to craft dishes that showcase bold flavors and reflect the vibrant surroundings
• Optimize kitchen operations by managing food preparation processes and minimizing wastage, ensuring cost efficiency and sustainability

QualificationsYou will be:

• Must have minimum 3 years experience as a Demi Chef de Partie or Chef de Partie in a medium to large 5-star Hotel
• Skilled in baking, with expertise in crafting breads, pastries, and desserts, including advanced techniques like laminating pastry and creating sourdough, flatbreads, and specialty items
• Responsible for preparing and cooking high-quality dishes, ensuring all food meets hygiene regulations and the standards set by the Executive Chef
• Innovative and creative, introducing new ideas and consistently enhancing the guest dining experience
• Self-motivated, detail-oriented, and adaptable, capable of working independently and thriving in a fast-paced, dynamic environment
• A dedicated team player with a passion for the culinary arts, eager to collaborate, learn, and contribute to a high-performing kitchen team

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