Founded in 2000 in Antalya by award-winning Turkish entrepreneur Fettah Tamince, who desired to create cities within cities.

Encapsulating traditional Turkish hospitality, where each Rixos destination is a rich living space where guests and residents can find everything they need, always in carefree atmosphere.

In 2017 Rixos Hotels announces a strategic partnership with Accor Hotels, and in 2022 Rixos becomes part of Ennismore’s “Immersive Resorts” and becomes the backbones of “All Inclusive Collection”.

Brand Network:

Currently 35 hotels (13,000+ rooms) operating and more than 20 hotels (12,000+ rooms) in the pipeline.

With a global presence, Rixos Hotels & Resorts are renowned for providing guests of all ages and interests with the ultimate all-inclusive experience.

With all-inclusive, all-exclusive programming and services, we cater for every member of the family and we are always where our guests want us to be!

What is special about Rixos Service?

A culture of noticing the little things and knowing that the little things have always been the big things!

Are you ready to join our amazing multicultural environment, work in real luxury hotels with ongoing career growth and development opportunities, as well as the most competitive salary and benefits?

Apply now, join Rixos and make a difference in others’ life!

1. Assist the Executive Sous Chef in the full operation of all kitchen units.
2. Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.
3. 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.
4. Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.
5. Work in a coordinated manner with all section chefs and instruct them as needed.
6. Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards.
7.  Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased.
8. Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.
9. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle
10. Plan food production in accordance with the stages identified by the Executive Culinary Chef.
11.  Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food. 
12. Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality.
13. Continuously monitor that the personnel working in the department comply with personal hygiene rules.
14. Ensure that the records needed for the food safety system are kept regularly.
15. Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of.
16. Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.
17. Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Sous Chef.
18. Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval.
19. Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered.
20. Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards).
21. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).
22. To implement necessary warnings and departmental trainings in order to save energy inside the facility.

23. responsible for preparing and overseeing authentic Greek cuisine, ensuring high-quality dishes while maintaining traditional Greek cooking techniques and standards.

Education: At least a high school or vocational diploma.

Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).

Foreign Language: At least intermediate level English.

Courses and Training: Prior attendance in courses and seminars in the related field.

Computer Literacy: Basic computer applications.

Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.

Specialization: Specialized in Greek cuisine, with strong knowledge of traditional and modern Greek dishes, ingredients, and cooking techniques

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.