Sous Chef
kempinski
Sous Chef
DescriptionAssist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
Key ResponsibilitiesThe job of Sous Chef is executed satisfactorily when:
\n\nAssist with organizing special events and special food promotions.\nMaintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.\nMaintain a hygienic kitchen and personal hygiene.\nClean the kitchen and equipment.\nWork with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.\nAssist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.\nProvide input for probation and formal performance appraisal discussions in line with company guidelines. \nApprove leave after considering hotel occupancy.\nWork with superior in the preparation and management of the department’s budget.\n
Skills, Knowledge and Expertise\nGastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) \nMust show signs of career development\nHACCP certification\nMinimum 5 years kitchen experience\nMinimum 2 years management experience (e.g. Chef de Partie)\nInternational experience is preferred\nBanqueting experience is preferred\nEnglish – excellent oral and written skills\nAdditional language - beneficial\nKnowledgeable of food safety regulations\n\n
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Application Deadline: 20 May 2025
Department: Kitchen
Employment Type: Seasonal - Full Time
Location: Turkey - Bodrum
Reporting To: Executive Chef
DescriptionAssist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
Key ResponsibilitiesThe job of Sous Chef is executed satisfactorily when:
\n\nAssist with organizing special events and special food promotions.\nMaintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.\nMaintain a hygienic kitchen and personal hygiene.\nClean the kitchen and equipment.\nWork with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.\nAssist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.\nProvide input for probation and formal performance appraisal discussions in line with company guidelines. \nApprove leave after considering hotel occupancy.\nWork with superior in the preparation and management of the department’s budget.\n
Skills, Knowledge and Expertise\nGastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) \nMust show signs of career development\nHACCP certification\nMinimum 5 years kitchen experience\nMinimum 2 years management experience (e.g. Chef de Partie)\nInternational experience is preferred\nBanqueting experience is preferred\nEnglish – excellent oral and written skills\nAdditional language - beneficial\nKnowledgeable of food safety regulations\n\n
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