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 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 Sous Chefs and Chef de Cuisines regarding items or staff needed from other departments
- To be present and assist with the preparation of food
- To check existing stocks and prepare supply requisition forms daily
- To report any out-of-stock items immediately to superiors
- To be responsible for the direct supervision of all colleagues in the department
- To liaise with Outlet Managers and Headwaiters
- To arrange and plan colleagues for outside catering functions and buffet attendance
- To organize and attend daily line-up meetings for colleagues, manage the meetings in the absence of Chef de Cuisine
- To minimize wastage and spoilage by monitoring occupancy forecasts
- To understand, participate and encourage colleagues to save cost and prevent wastage (water, electricity, breakage, etc.)
- To support the company’s philosophy and company culture using Legendary Quality Experiences daily 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 liaise with the Back of House team to ensure that high standards of cleanliness are maintained, i.e. machinery, small equipment, floors, refrigerators, etc.
- To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
- To carry out any other reasonable duties and responsibilities assigned.
- To carry out any other duties that may be reasonably requested by the Department Head.
• Tecrübe
5 - 10 yıl arası
• Eğitim Seviyesi
Lise(Mezun), Ön Lisans(Mezun), Üniversite(Mezun)
• Askerlik Durumu
Yapıldı
