Executive Sous Chef

The Istanbul EDITION

• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize, delegate work and follow through.
• Ability to be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to work well under pressure of meeting production schedules and timelines for    guests' food orders.
• Ability to maintain good coordination.
• Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
• Ability to work by shifts in hot, noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to differentiate dates.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to supervise, train and direct employees; give correction when needed.
• Ability to comprehend and follow recipes.
• Ability to expand and condense recipes.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers as part of a team.
• Ability to motivate staff and maintain a cohesive team.

İŞ TANIMI

• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
• Determine the required mise-en-place according to menu orders and check the store requisitions prepared by subordinates. Ensure the received products meet the predetermined quality and purchase specifications.
• Ensure regular supply of food during buffet and banquet and monitor wastage for appropriate adjustment in future preparation.
• Ensure the proper handling and storage of food so as to keep spoilage to a minimum.
• Ensure that the workstations are clean and the cooks observe hygiene and proper safety procedures at all times
• Ensure that all operating equipment is in good working conditions and advise supervisor to raise repair and maintenance request when necessary
• Supervise the monthly stock taking activities.
• Train new Staff and Cook Trainees and assign them work according to the training programs.
• Perform any other related duties as and when assigned by Director of Food & Beverage.