Jr. Sous Chef

Mandarin Oriental Bosphorus İstanbul

Duties and Responsibilities

•  To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring personal appearance and hygiene standards are an example for the team
•  To co-ordinate all the team members, ensuring they perform well and cohesively
• To check and supervise all aspects of theOlea Kitchen Rest.
• Adaptability and flexibility are required to support any other kitchen department if needed
•  To work closely with other Sous chefs on all day to day matters
• To ensure all information relating to bookings and movements is communicated appropriate and understood by all team members
• To ensure the co-ordination between kitchen and Food & Beverage area managers, resulting in a smooth running operation
• To encourage everyone to aspire to the highest standards of food cooking and service
• Support company's philosophy and company culture through the use of
• Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
• Liaise with the Back of House team to ensure that high standards of cleanliness are maintained, i.e. machinery, small equipment, floors, refrigerators, etc.
• Works and ensures colleagues work in compliance with Safe, Sound & Sustainable guidelines.

Requirements

• Previous work experience in the same position in a five star hotel or similar restaurant for a minimum of 5 years.
•   Successful incumbent must have good knowledge of Basic English spoken and written language, as well as Turkish.
• Ability to motivate team and build morale
• Accepts responsibility and accountability