Junior Sous Chef: Menu Innovation & Banquet Lead

Hilton; Fatih; On-site; TRY 120,000 - 180,000; Full time

Benefits offered by this job

Career and development opportunities

Competitive Salary

Private Health Insurance

Go Hilton room discounts

Parking privileges

Dry cleaning for staff attire

Transportation allowance

Shuttle service

Discount on food & beverage at sisterH

Travel with Purpose program

Job summary

Hilton Istanbul Bomonti Hotel & Conference Center is seeking a Junior Sous Chef to lead daily kitchen operations and support menu development. The role requires strong leadership and a commitment to high culinary standards, working under the Executive Chef.

You will oversee kitchen staff, ensure food safety, manage costs, and collaborate across departments to deliver exceptional guest experiences in a high‑end hotel setting.

Qualifications

• Minimum of 3 years' experience as a Junior Sous Chef.
• Experience in an international hotel or high‑end restaurant environment is preferred.
• Sound knowledge of HACCP and food safety practices.
• Experience in banquet, à la carte, and buffet operations.
• Knowledge of menu planning, recipe standardization, and portion control.
• Experience in food cost control, inventory management, and budget planning.
• Strong leadership, team management, and organizational skills.
• A creative, innovative, and quality‑driven approach to culinary excellence.
• High standards of personal presentation and professional grooming.
• A willingness to learn, continuously develop, and stay up to date with new culinary trends.
• Good command of English.

Responsibilities

• Ensure the efficient and well‑organized execution of daily kitchen operations.
• Contribute to menu development and support the creation of new recipes and dishes.
• Maintain consistency in the quality, taste, and presentation of all food items.
• Lead, train, motivate, and develop the kitchen brigade to achieve high performance.
• Manage kitchen operations effectively in the absence of the Chef de Cuisine or Executive Chef.
• Plan and manage staff schedules to ensure operational requirements are met.
• Monitor food costs, portion control, and food waste to support budget and profitability targets.
• Oversee inventory management, stock control, and purchasing requirements.
• Review guest feedback and implement continuous improvements to food quality and service.
• Ensure compliance with brand standards and support the team's ongoing training and development.
• Work collaboratively with other departments to ensure smooth and efficient hotel operations.
• Ensure full compliance with HACCP, food safety, hygiene, and Health & Safety regulations.
• Oversee the proper use and maintenance of kitchen equipment.
• Successfully manage kitchen operations for banquets, special events, and VIP functions.

Skills

Leadership

Team management

Menu development

Food safety

English language

Education

Culinary education or equivalent

Job description

Hilton Istanbul Bomonti Hotel & Conference Center is seeking a Junior Sous Chef to lead daily kitchen operations and support menu development. The role requires strong leadership and a commitment to high culinary standards, working under the Executive Chef.

You will oversee kitchen staff, ensure food safety, manage costs, and collaborate across departments to deliver exceptional guest experiences in a high‑end hotel setting.