Pastry Sous Chef

Mandarin Oriental Bosphorus, Istanbul

Set to open in early 2021, Mandarin Oriental Bosphorus, Istanbul, will be Mandarin Oriental Hotel Group’s second hotel in Turkey. The hotel will enjoy a prime location on the sunny shores of the Bosphorus, situated on the European side of Istanbul in the high-end residential Kuruçeşme neighborhood.

The urban resort, with its lush generous enchanted gardens, will feature two outdoor pools and private wooden pavilions on the shores of the Bosphorus. Mandarin Oriental Bosphorus, Istanbul will be comprised of 100 spacious guestrooms and suites, innovative restaurants & bars and expensive and elegant banqueting facilities. Spread over 2,700 square meters, The Spa at Mandarin Oriental Bosphorus, Istanbul will become one of Istanbul’s best wellness and beauty destination

QUALIFICATIONS AND JOB DESCRIPTION

Principal Accountabilities

• To supervise and co-ordinates all preparation/presentation
• To plan production in order to facilitate all daily requirements
• To develop appropriate seasonal menu offerings in line with the concept of Bar Boulud in conjunction with the Executive Chef
• To ensure appropriate cost control
• To liaise with suppliers to ensure adequate quality of deliveries

Standard Tasks

• To co-ordinate rotas
• To oversee the kitchen through both lunch and dinner
• To carry out the requisitioning and ordering
• To carry out the daily briefing
• To liaise with restaurant management and kitchen team
• To encourage maximum bookings
• To ensure sufficient stock levels in the kitchen
• To carry out daily work to exceed guest expectations
• To oversee the smooth running of the day to day operations in the kitchen
• To strive to deliver the highest quality of food and service
• To adhere to all legal requirements, regulations and guidelines
• To check daily menus and function sheets to determine types and quantities of pastries required
• To indicate requisitions based upon assumed levels of business and planned mis en place
• To prepare all centre pieces and festive pieces as required
• To ensure that cost control consideration is made with recipes, including indicated costs
• To hold all recipes in master files for future reference
• To prepare weekly time schedules for the section
• To work actively with their Senior Chefs in order to produce new innovative desserts
• To maintain the appropriate standard of cleanliness at all times in the department, including equipment and utensils
• To train all personnel, directing the training officer to utilise external courses for individual benefits in order to establish a strong team
• To complete all requirements relating to health, hygiene and safety standard
• To clean and maintain all kitchen areas, including equipment and tools to Safe and Sound standards
• To carry out annual appraisals on all team members
• To conduct departmental orientation for all new team members
• To liase with the Training and Quality Assurance Manager on departmental training needs

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