Turkish Fine-Dining Sous Chef — Lead in Pre-Opening Kitchen

SIHAMCO; Menteşe; On-site; TRY 2,603,000 - 4,339,000; Full time

Benefits offered by this job

Health insurance

Accommodation provided

Transportation allowance

Career development & internal growth

Job summary

SIHAMCO is seeking an exceptional Sous Chef to support the Head Chef in delivering a Turkish fine-dining concept. The candidate will combine authentic Turkish flavours with contemporary presentation, ensuring high standards across all service.

Role requires extensive culinary experience and leadership within premium environments. The role involves pre-opening activities, SOP development, staff training, and close collaboration with Front of House.

Qualifications

• 5+ years of professional culinary experience with at least 2 years in a Sous Chef or equivalent supervisory role in fine dining/hospitality.
• Strong knowledge of Turkish cuisine and regional influences (Aegean, Mediterranean, Anatolian, Ottoman, modern Turkish).
• Proven ability to lead kitchen operations, maintain high standards, and train junior staff.

Responsibilities

• Support the Head Chef in the culinary direction and execution of the Turkish fine-dining concept.
• Ensure dishes are prepared and plated according to approved recipes and standards.
• Supervise daily food preparation, mise en place and service across kitchen sections.
• Assist with menu development, recipe testing, tastings and culinary trials.
• Lead kitchen sections during service and coordinate with Front of House for smooth operations.
• Contribute to pre-opening activities, SOP development, and supplier evaluation.
• Maintain HACCP compliance and high standards of hygiene and safety.

Skills

Turkish cuisine knowledge

Kitchen leadership

Fine dining experience

Recipe execution & plating

Team management

Job description

SIHAMCO is seeking an exceptional Sous Chef to support the Head Chef in delivering a Turkish fine-dining concept. The candidate will combine authentic Turkish flavours with contemporary presentation, ensuring high standards across all service.

Role requires extensive culinary experience and leadership within premium environments. The role involves pre-opening activities, SOP development, staff training, and close collaboration with Front of House.