**Job Identification:** 212813
**Job Category:** Culinary
**Job Schedule:** Full time
**Salary** TRY

+ Manage kitchen operations in coordination with the Executive Chef.
+ Ensure daily production processes are carried out in line with quality standards.
+ Contribute to menu development initiatives.
+ Monitor and enforce hygiene and food safety regulations.
+ Organize, train, and motivate the kitchen team.
+ Support inventory control and cost management processes.
+ Maintain presentation and taste standards to ensure a high level of guest satisfaction.

+ Minimum 3 years of experience as a Sous Chef in the hotel or restaurant industry.
+ Strong knowledge of international cuisine.
+ Excellent communication and team management skills.
+ Ability to work effectively in a fast-paced environment.
+ Knowledge of food safety standards and relevant hygiene certifications.
+ Creative, solution-oriented, and disciplined work approach. ...