Executive Sous Chef
- İzmir
- Kontrat
- Tam zamanlı
- Support the Executive Chef in all kitchen operations and assume full responsibility in their absence.
- Supervise and coordinate activities of all kitchen personnel, ensuring efficient workflow and productivity.
- Maintain high standards of food quality, presentation, and consistency across all outlets (restaurants, banquets, room service, etc.).
- Assist in the development of new menus, recipes, and culinary concepts in line with luxury hospitality standards.
- Ensure strict compliance with hygiene, sanitation, and food safety standards (e.g., HACCP).
- Train, mentor, and evaluate kitchen staff performance, ensuring high morale and team cohesion.
- Control food costs, inventory, portioning, and waste while maximizing profitability.
- Collaborate with F&B management to ensure seamless food and service delivery for events and daily operations.
- Monitor and manage kitchen equipment maintenance and ensure proper functioning.
- Stay up-to-date with culinary trends, techniques, and competitive practices.
- Degree or diploma in Culinary Arts or related field.
- Minimum 5-7 years of progressive experience in a luxury hotel or fine dining environment, with at least 2 years in a Sous Chef or similar leadership role.
- Strong knowledge of various cuisines and modern cooking techniques.
- Proven leadership, organizational, and communication skills.
- Experience in menu engineering, food costing, and budgeting.
- Ability to work under pressure in a fast-paced environment.
- Culinary certifications and food safety training (e.g., ServSafe or HACCP certification).
Vacancies in Turkey