Second in command of a congress-hotel kitchen producing breakfast for 600 and banquets for 1,200. About the employer A 240-room business and congress hotel in central Izmir with a 1,200-seat convention hall. Open all year; busiest during fair seasons. What you will do - Support the executive chef in running all kitchen sections - Plan banquet production and staff rotas - Control food cost, ordering and stock - Develop seasonal menus and tasting plans - Enforce hygiene and safety standards
Requirements
- Eight or more years in hotel kitchens, three as a sous chef or senior CDP - Banquet and conference experience - Strong leadership and communication - Fluent Turkish, working English - Flexible hours around events
Benefits
- Competitive monthly salary, paid on time - Meals during shifts - Staff shuttle service - Private health insurance after probation - Career development within the hotel group