Job Description

Sous Chef

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Turkey - Istanbul

SCOPE
Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

OVERALL OBJECTIVES
The job of Sous Chef is executed satisfactorily when:

• 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

MAIN 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