Duties and Responsibilities
To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring personal appearance and hygiene standards are an example for the team
To co-ordinate all the team members, ensuring they perform well and cohesively
To check and supervise all aspects of the banquet
To work closely with other Sous chefs on all day to day matters
To ensure all information relating to bookings and movements is communicated appropriate and understood by all team members
To ensure the co-ordination between kitchen and Food & Beverage area managers, resulting in a smooth running operation
To encourage everyone to aspire to the highest standards of food cooking and service
Support company’s philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
Liaise with the Back of House team to ensure that high standards of cleanliness are maintained, i.e. machinery, small equipment, floors, refrigerators, etc.
Works and ensures colleagues work in compliance with Safe, Sound & Sustainable guidelines.
Requirements
Previous work experience in the same position in a five star hotel or similar restaurant for a minimum of 5 years.
Successful incumbent must have good knowledge of English spoken and written language, as well as Turkish.
Ability to motivate team and build morale
Accepts responsibility and accountability
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