Sous Chef Room Service

About the role

The Sous Chef Room Service will support the Executive Chef in daily kitchen operations, ensuring smooth and high‑quality service for room‑service guests. You will lead a multicultural team, focus on modern culinary techniques and creative plating, and help develop innovative menu items that reflect current trends.

Key responsibilities

• Assist the Executive Chef in managing day‑to‑day kitchen activities and service flow.
• Lead, supervise and train the room‑service kitchen team to maintain consistency and quality.
• Develop and introduce creative dishes, keeping up with contemporary cuisine trends.
• Maintain strict food safety, HACCP, hygiene and kitchen safety standards.
• Control food costs through portion control, stock management and waste reduction.
• Ensure artistic and consistent plating in line with the restaurant’s standards.

Required profile

• 3–5 years of experience as a Sous Chef or in a senior culinary role.
• Strong knowledge of modern culinary techniques and contemporary cuisine.
• Proven ability to lead, motivate and develop a multicultural kitchen team.
• Excellent organizational, communication and leadership skills.
• Ability to work efficiently under pressure in a fast‑paced environment.
• Passion for creativity, food presentation and continuous improvement.

Required skills

• Menu planning
• Kitchen operations
• Portion control
• Contemporary cuisine
• Food presentation and plating
• Kitchen safety standards
• Food quality hygiene
• HACCP compliance
• Modern culinary techniques

What we offer

• Competitive salary
• Duty meals (breakfast, lunch, dinner, midnight snack) and coffee breaks
• Vacation tickets and hotel benefits
• Medical insurance
• Opportunity to work in a luxury hotel with authentic Turkish hospitality.