Executive Sous Chef

The HotelMandarin Oriental Bosphorus, Istanbul has become Mandarin Oriental Hotel Group's second hotel in Turkey. The hotel is located on the European side of Istanbul, in the luxurious residential district of Kuruçeşme, right next to the unique Bosphorus.Mandarin Oriental Bosphorus, Istanbul located on the shores of the Bosphorus with its lush, generous, and magical gardens, in the city center with two outdoor pools, 100 spacious guest rooms and suites, rich Sunday brunches with menus from unique Turkish and world delicacies, world-famous Novikov Restaurant for lunch and dinner, serving Italian and Mediterranean specialties, as well as delicious sushi varieties and many other special Pan-Asian delicacies, consists of innovative restaurants and bars and opulent and elegant banquet facilities. Spanning an area of ??3,500 square meters, The Spa at Mandarin Oriental Bosphorus, Istanbul, is one of the best and most comprehensive health and beauty centers in Istanbul.Duties & ResponsibilitiesCheck standard recipes ensuring proper portion control, uniformity of taste and qualityWrite daily food requisitions and kitchens transfers in order to achieve the stock rotation desiredEnsure that there is a sufficient supply of chinaware for banquet functions, cocktail parties, etc.Check food preparation, cost, quality, quantity and portion control dailyReport any problems, failures of machines or small equipment and so on as soon as possibleInspect all refrigerated areas and ensure regular turnover of food itemsLiaise with other Chefs de Cuisine and Sous Chefs regarding items or staff needed from other departmentsBe present and assist with the preparation of foodEnsure daily procedures for stocks and supply requisition forms are being maintainedEnsure any out of stock items are being immediately reportedAssist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.Ensure disciplinary and grievance procedures are properly adhered to and followed.Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.Find ways to improve the efficiency of the operations, which will benefit our clientsAssist the Executive Chef in constantly finding ways to further improve the food cost through strategic purchasing, without negatively affecting predetermined quality standards.Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow-up with Outlet Managers.Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.Assist in the preparation and control of daily and weekly market lists.Create and develop new dishes and recipes by keeping up with the latest market trends.Constantly strive to improve kitchen operating procedures.Spot check fridges and check quality of all food itemsRequirementsGlobally-recognized culinary qualification.Degree holder in Hotel and Catering Management an advantage8 years’ experience in relevant position4 years of supervisory experienceReading, writing and oral proficiency in the English language is desirableReading, writing and oral proficiency in the local languageMenu planning and recipes knowledgeExcellent Food and Beverage knowledgeCost control awareness and ability to keep to budgetsGood kitchen organisation experienceDeep knowledge of pastry is preferredPersonal QualitiesExcellent communication skillsAble to cope with pressureOutgoing and friendlyDisciplinedMatureFriendlyExcellent organiserFlexibleMotivatedDedicatedCreativeGood team leaderOpen-mindedAnalyticalDesirableMulti-lingual