Executive Sous Chef

• 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.

• Proficient in Turkish (spoken and written)

• 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).

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.