Junior Sous Chef - Hilton Istanbul Bomonti Hotel & Conference Center
Job Title : Junior Sous Chef
Work Location : Hilton Istanbul Bomonti Hotel & Conference Center
Reporting To : Executive Chef
A Junior Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.
What will I be doing?
As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Junior Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
Ensure the efficient and well-organized execution of daily kitchen operations.
Contribute to menu development and support the creation of new recipes and dishes.
Maintain consistency in the quality, taste, and presentation of all food items.
Lead, train, motivate, and develop the kitchen brigade to achieve high performance.
Manage kitchen operations effectively in the absence of the Chef de Cuisine or Executive Chef.
Plan and manage staff schedules to ensure operational requirements are met.
Monitor food costs, portion control, and food waste to support budget and profitability targets.
Oversee inventory management, stock control, and purchasing requirements.
Review guest feedback and implement continuous improvements to food quality and service.
Ensure compliance with brand standards and support the team's ongoing training and development.
Work collaboratively with other departments to ensure smooth and efficient hotel operations.
Ensure full compliance with HACCP, food safety, hygiene, and Health & Safety regulations.
Oversee the proper use and maintenance of kitchen equipment.
Successfully manage kitchen operations for banquets, special events, and VIP functions.
Who are we looking for?
A Junior Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
Minimum of 3 years' experience as a Junior Sous Chef.
Experience in an international hotel or high-end restaurant environment is preferred.
Good command of English.
Experience in banquet, à la carte, and buffet operations.
Experience in menu development and new product creation.
Relevant culinary education or an equivalent professional qualification.
Sound knowledge of HACCP and food safety practices.
Knowledge of menu planning, recipe standardization, and portion control.
Experience in food cost control, inventory management, and budget planning.
Strong leadership, team management, and organizational skills.
A creative, innovative, and quality-driven approach to culinary excellence.
High standards of personal presentation and professional grooming.
A strong commitment to delivering exceptional guest service.
A willingness to learn, continuously develop, and stay up to date with new culinary trends.
What's in it for me?
Career and development opportunities in Hilton Hotels Worldwide
Competitive Salary & Wages
Private Health Insurance
“Go Hilton” - discounted room rates in Hilton Hotels Worldwide for yourself and your family members & friends
Indoor Parking Privileges
Complimentary Dry Cleaning for Business Attire
Monthly Transportation Fee
Complimentary Shuttle Bus
50% discount on personal food & beverage consumption in the sister hotels.
Extended nursing hours of 1,5 hours until the baby reaches to 18 months (for newly born mothers)
14 days paid paternity leave
Opportunity to make a positive impact on environment and community with Travel with Purpose program
Specifically, we look for demonstration of these Hilton Values:
- Hospitality - We're passionate about delivering exceptional guest experiences.
- Integrity - We do the right thing, all the time.
- Leadership - We're leaders in our industry and in our communities.
- Teamwork - We're team players in everything we do.
- Ownership - We're the owners of our actions and decisions.
- Now - We operate with a sense of urgency and discipline.