* Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
* Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
* Responsible for preparing, producing, and presenting the variety of food related to his/her section.
* Ensure that all of the food included in the daily menu is prepared.
* Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.
* Make use of current ingredients in the best possible manner.
* Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house.
* Assist in designing and preparing the decorations needed to decorate the buffet for food presentation.
* Pay utmost care to the quantities planned for the food portions.
* Store the food in his/her work station in the most correct manner.
* Pay utmost care to hygiene, cleaning and health conditions.
* Perform duties in the related section of the kitchen and carry out the instructions related to the section.
* Responsible for all preliminary preparations and controls in his/her unit during working hours.
* Ensure that food is prepared in accordance with the daily buffet programme for his/her unit.
* Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.
* Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels’ standards.
* Support and exchange information with other sections.
* Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner.
* Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen.
* Keep records and ensure that records are kept related to the preparation, cooking and presentation of food, as required by the food safety management system.
* To implement necessary warnings and departmental trainings in order to save energy inside the facility.
* Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.
* Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
* Carry out all other duties assigned by managers and hotel management not specified in the job description.