Sous Chef

Company Description

Job Description

Support the Executive Chef in managing all kitchen operations across multiple outlets.

Supervise and train kitchen brigade members, ensuring adherence to hotel standards.

Monitor food preparation and presentation to guarantee consistent quality.

Participate in menu development and creation of new culinary concepts.

Control food costs through effective inventory and portion management.

Ensure compliance with hygiene, safety, and cleanliness standards (HACCP).

Assist in staff scheduling, performance evaluation, and kitchen organization.

Coordinate with banquet and events team for seamless culinary service.

Foster a positive and productive work environment.

Qualifications

Minimum 5 years of professional culinary experience, including at least 2 years in a leadership position such as Sous Chef.

Formal culinary education or equivalent hands-on experience.

Previous experience in a luxury hotel or fine dining restaurant is preferred.

Strong knowledge of international cuisines and contemporary plating techniques.

Excellent leadership and communication skills.

Proven ability to manage and develop kitchen teams.

Understanding of kitchen financials, including food cost and waste control.

Working knowledge of food safety regulations and HACCP principles.

Flexibility to work varied shifts, including weekends and holidays.

Proficiency in Turkish; English proficiency is a strong asset.

Additional Information

Your team and working environment :

Our commitment to Diversity & Inclusion :

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