Sous Chef Pastry

Çırağan Palace Kempinski İstanbul

Scope

Assist in the daily management of Pastry Operations including organizing and managing daily kitchen operation, maintaining food quality standards and comprehensive product knowledge.

Çırağan Palace Kempinski İstanbul

The only Ottoman Imperial Palace and Hotel on the Bosphorus that once hosted Sultans, Çırağan Palace has a heritage that dates back to the 17th century. The building had different formations including a waterside summer villa and a marble palace. After a complete restoration and with the addition of a modern hotel building including elegant rooms, restaurants and meeting venues, the Hotel and Palace opened in 1991 as an accommodation and event venue managed by Kempinski, Europe’s oldest luxury hotel group. Being a landmark, Çırağan Palace Kempinski Istanbul has various rooms in the hotel building, including 11 private palace suites in the historical Çırağan Palace. Moreover, it continues to be the iconic place to host the most prestigious and extravagant events, meetings, and weddings in Türkiye with having the beautiful indoor and outdoor venue alternatives. Since its opening, the royal-born continues to be the symbol of luxury combined with legendary Turkish hospitality and impeccable service dedicated to excellence. Çırağan Palace Kempinski Istanbul is also very proud to be appreciated and awarded via many leading local and international valuable authorities, publications, and guests.

Overall Objectives

The job of Sous Chef Pastryis executed satisfactorily when:

• Organize and manage daily kitchen operation, prepare budgets, verify payrolls, dishing costs and organize food storage.

• Ensure the Pastry department provides the highest food quality consistent with cost control and profitability margins hence maximizing guest satisfaction and profitable efficiency.

• Assist in preparing and implementing menus and specialty dishes for all outlets.

• Establish and maintain effective employee working relationships.

• Is familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

• Implement and practice HACCP.

Main Responsibilities

• Adhere to Hotel standards of food quality, preparation, recipes and presentation.

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.

• Maintain a hygienic kitchen and personal hygiene and ensure company’s standards are maintained by all Pastry kitchen staff.

• Ensure good interdepartmental and departmental working relationships are maintained.

• Ensure daily operations run smoothly by checking that work has been carried out correctly, the daily function sheet and mise en place lists, and setting priorities in accordance to last minute changes.

• Establish – in conjunction with the Executive Pastry Chef - job methods and on a regular basis supervise and correct if necessary cooking standards to maintain a high quality of food and service quality. 

• Inspect food stores and refrigerated areas and correct, where necessary, storage methods to comply with Health & Safety regulations to avoid spoilage.

• Liaise with chief steward in order to ensure high standards of cleanliness are maintained in all areas of the kitchen such as machinery, small kitchen equipment, floors and fridges to ensure a sufficient supply of crockery and cutlery for the Pastry department.

• Work with Superior and Director of Human Resource to ensure the departmental performance of staff is productive and assists in planning for future staffing needs.

• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.

• Provide input for probation and formal performance appraisal discussions in line with company guidelines. 

• Work with superior in the preparation and management of the department’s budget and is responsible for cost-conscious acting by the staff.

• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all Pastry Chefs are well trained. 

• Is aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. 

• Is familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly as well as instructing others on correct procedures.

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

• Log security incidents and accidents in accordance with hotel requirements.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

• Turkish nationality
• Gastronomic education certificate or equivalent is beneficial (apprenticeship/diploma/BA/Bsc)  
• HACCP certification
• Experience in a kitchen role, preferably pastry kitchen
• Ability to work and communicate in a multinational environment:
• Excellent oral and written skills in Turkish and English
• Knowledgeable of food safety regulations
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Excellent written and verbal communication skills
• Excellent organizational and time management skills
• Applies a professional, confidential and ethical approach at all times
• Works in a safe, prudent and organized manner
• Ability to operate computer and office equipment
• Proficiency in Excel and Word is beneficial
• To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:

• Passionate for Food & Beverage
• People Oriented
• Passionate for European luxury
• Entrepreneurial
• Straightforward
• Sense of responsibility
• Team player
• Analytical thinker
• Flexible and reliable
• Tolerant and open minded
• Works well under pressure