Sous Chef
On-site · Istanbul, Istanbul, Turkey
Job Summary
Sous Chef in a prominent Istanbul hotel, acting as second-in-command in the kitchen. Responsible for supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory and food cost control, contributing to menu planning, training junior staff, and ensuring compliance with food safety regulations. Plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen, including overseeing scheduling, supplier communication, and staying updated with culinary trends and techniques to deliver a high-quality gastronomic experience.
Required Qualifications
- Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume kitchen
- Strong leadership and communication skills
- Excellent organizational and time-management abilities
- In-depth knowledge of food safety and sanitation standards (HACCP or equivalent)
- Ability to work under pressure and handle multiple tasks
- Flexibility to work shifts, including weekends and holidays
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