Executive Sous Chef

Support the Executive Chef in all kitchen operations, supervise and coordinate kitchen personnel, and maintain high standards of food quality and consistency. Assist in menu development and ensure compliance with hygiene and food safety standards.

Requirements

• Degree or diploma in Culinary Arts or related field
• Proficient in Turkish (spoken and written)
• Minimum 5–7 years of progressive experience in a luxury hotel or fine dining environment
• Strong knowledge of various cuisines and modern cooking techniques
• Proven leadership, organizational, and communication skills
• Experience in menu engineering, food costing, and budgeting
• Ability to work under pressure in a fast-paced environment
• Culinary certifications and food safety training (e.g., ServSafe or HACCP certification)

Benefits

• Competitive salary
• Benefits package
• Opportunities for career growth and development