About this role
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.