Executive Sous Chef

Mandarin Oriental Bosphorus İstanbul

The Hotel 

Mandarin Oriental Bosphorus, Istanbul has become Mandarin Oriental Hotel Group's second hotel in Turkey. The hotel is located on the European side of Istanbul, in the luxurious residential district of Kuruçeşme, right next to the unique Bosphorus. 

Redefining luxury with its sophisticated design and architecture inspired by Istanbul's uniquely beautiful mansions and palaces, our hotel is located on the shores of the Bosphorus with two outdoor pools in the city center with lush and generous gardens, 100 spacious rooms and suites with large living spaces, rich Sunday brunches with Turkish and international cuisine, Novikov Restaurant, the international representative of modern Asian and Italian cuisines; Olea & Bar, offering the most exclusive flavors of Italian cuisine; Hakkasan, world-renowned for its innovative interpretation of China's traditional Cantonese cuisine; and Bosphorus Lounge, home to delicious snacks and tea-time rituals. The Spa at Mandarin Oriental Bosphorus, Istanbul is the city's most comprehensive health, beauty, and wellness center with 3,500 square meters of The Spa at Mandarin Oriental Bosphorus, Istanbul.

Duties and Responsibilities :

* To check standard recipes ensuring proper portion control, uniformity of taste and quality.

* To write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired.

* To ensure that there is a sufficient supply of chinaware for banquet functions, cocktail parties, etc.

* To check food preparation, cost, quality, quantity, and portion control daily.

* To report any problems, failures of machines or small equipment and so on as soon as possible.

* To inspect all refrigerated areas and ensure regular turnover of food items.

* To liaise with other Chefs de Cuisine and Sous Chefs regarding items or staff needed from other departments.

* To be present and assist with the preparation of food.

* To ensure daily procedures for stocks and supply requisition forms are being maintained.

* To ensure any out-of-stock items are being immediately reported.

* To assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.

* To be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.

* To find ways to improve the efficiency of the operations, which will benefit our clients.

* To assist the Executive Chef in constantly finding ways to further improve the food cost through strategic purchasing, without negatively affecting predetermined quality standards.

* To co-operate with and drive forward the implementation of minimum operating standards in all Food and Beverage kitchens through close follow-up with Outlet Managers.

* To complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

* To conduct fortnightly inspections of kitchens and restaurants with minute follow-ups.

* To plan, co-ordinate and supervise all menu implementations in a timely manner.

* To assist in the preparation and control of daily and weekly market lists.

* To create and develop new dishes and recipes by keeping up with the latest market trends.

* To constantly strive to improve kitchen operating procedures.

* To spot check fridges and check quality of all food items.

* To be responsible for and accountable for the departmental operating budget.

* To support the company’s philosophy and company culture using Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.

* To support the company’s philosophy and company culture using Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.

* To understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving.

* To handle guest comments and complaints and take swift corrective action after consultation with the department head concerned.

* To relate guest comments, positive or negative, to the Executive Chef and take proper action.

* To carry out any other duties that may be reasonably requested by the Executive Chef.