Sous Chef

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Turkey - Istanbul

Description

• Standard recipes are developed and written.
• Dishes and products are developed.
• Ensure that outstanding culinary technical skills are maintained.
• Effective employee working relationships are established and maintained.
• Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
• All HACCP guidelines are achieved and maintained.

Key Responsibilities

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Work with Superior and Director of Human Resources to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.
• Work with superior in the preparation and management of the department’s budget.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

Skills, Knowledge and Expertise

• Turkish nationality is must
• Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
• Minimum 5 years kitchen experience
• Minimum 2 years management experience in a luxury hotel environment
• International experience is preferred
• Banqueting experience is preferred
• Excellent oral and written skills both in Turkish and English
• Ability to operate computer and office equipment
• Proficiency in Microsoft Office
• Knowledgeable of food safety regulations
• Ability to work as a part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Excellent verbal communication skills
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors
• Ability to identify and delegate tasks effectively
• Excellent organizational and time management skills
• Applying a professional, confidential and ethical approach at all times
• Working in a safe, prudent and organized manner
• To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:
  • Passionate for Food & Beverage
  • People Oriented
  • Passionate for European luxury
  • Entrepreneurial
  • Straightforward
  • Business Acumen
  • Sense of responsibility
  • Team player
  • Flexible and reliable
  • Tolerant and open minded
  • Works well under pressure