Sous Chef

Accor Hotels; Konak; On-site; TRY 60,000 - 80,000; Full time

Job summary

A leading international hotel group seeks a skilled kitchen supervisor in Turkey for managing kitchen operations. You will lead a team, ensure quality in food preparation, and participate in menu development. The role demands extensive culinary experience, strong leadership skills, and knowledge of food safety practices. This opportunity offers a dynamic culinary environment within a reputable hotel chain.

Qualifications

• Minimum 5 years of professional culinary experience.
• At least 2 years in a leadership position like Sous Chef.
• Strong knowledge of international cuisines and plating techniques.

Responsibilities

• Support the Executive Chef in managing kitchen operations.
• Supervise and train kitchen brigade members.
• Monitor food preparation for quality consistency.
• Control food costs through inventory management.

Skills

Leadership

Communication

Culinary Skills

Team Management

Food Safety Knowledge

Flexibility

Education

Formal culinary education

Job description

Overview

"Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/. Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

• Support the Executive Chef in managing all kitchen operations across multiple outlets.

• Supervise and train kitchen brigade members, ensuring adherence to hotel standards.

• Monitor food preparation and presentation to guarantee consistent quality.

• Participate in menu development and creation of new culinary concepts.

• Control food costs through effective inventory and portion management.

• Ensure compliance with hygiene, safety, and cleanliness standards (HACCP).

• Assist in staff scheduling, performance evaluation, and kitchen organization.

• Coordinate with banquet and events team for seamless culinary service.

• Foster a positive and productive work environment.

Qualifications

• Minimum 5 years of professional culinary experience, including at least 2 years in a leadership position such as Sous Chef.

• Formal culinary education or equivalent hands-on experience.

• Previous experience in a luxury hotel or fine dining restaurant is preferred.

• Strong knowledge of international cuisines and contemporary plating techniques.

• Excellent leadership and communication skills.

• Proven ability to manage and develop kitchen teams.

• Understanding of kitchen financials, including food cost and waste control.

• Working knowledge of food safety regulations and HACCP principles.

• Flexibility to work varied shifts, including weekends and holidays.

• Proficiency in Turkish; English proficiency is a strong asset.

Additional Information

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.

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