Pastry & Bakery Junior Sous Chef

As “Pastry & Bakery Junior Sous Chef”, you will be responsible for the following duties:

• To check standard recipes ensuring proper portion control, uniformity of taste and quality
• To write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired
• To ensure that there is a sufficient supply of chinaware for banquet functions, cocktail parties, etc.
• To check food preparation, cost, quality, quantity and portion control daily
• To report any problems, failures of machines or small equipment and so on as soon as possible
• To inspect all refrigerated areas and ensure regular turnover of food items
• To liaise with other Sous Chefs and Chef de Cuisines regarding items or staff needed from other departments
• To be present and assist with the preparation of food
• To check existing stocks and prepare supply requisition forms daily
• To report any out-of-stock items immediately to superiors
• To be responsible for the direct supervision of all colleagues in the department
• To liaise with Outlet Managers and Headwaiters
• To arrange and plan colleagues for outside catering functions and buffet attendance
• To organize and attend daily line-up meetings for colleagues, manage the meetings in the absence of Chef de Cuisine

As “Pastry & Bakery Junior Sous Chef”, we expect from you:

• To minimize wastage and spoilage by monitoring occupancy forecasts
• To understand, participate and encourage colleagues to save cost and prevent wastage (water, electricity, breakage, etc.)
• To support the company’s philosophy and company culture using Legendary Quality Experiences daily to ensure Guest Satisfaction and the achievement of our Mission Statement
• To support the company’s philosophy and company culture using Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement
• To liaise with the Back of House team to ensure that high standards of cleanliness are maintained, i.e. machinery, small equipment, floors, refrigerators, etc.
• To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
• To carry out any other reasonable duties and responsibilities assigned.
• To carry out any other duties that may be reasonably requested by the Department Head.https://careers.mandarinoriental.com/jobs/pastry-bakery-junior-sous-chef-istanbul-turkiye