Sous Chef

• 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.

• 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.

Vacancies in Turkey