Sous Chef

Six Senses Kaplankaya

Six Senses Kaplankaya presents a mosaic of architecture, history and art, and is within easy reach many famed archaeological sites. There are 141 guestrooms including six suites (75 in the main building and 66 Ridge Villas), all boasting stunning views to the Aegean Sea. Aegean & Mediterranean-inspired fresh, sustainable cuisine interwoven with Turkish elements and flavors is the overarching theme of three dining venues, introducing ‘Eat with Six Senses’ concept by sourcing local and fresh products. The expansive 10,000 square meter Spa, Fitness and Health & Healing Center offers guests and residents a truly integrative approach to optimal wellness. Six Senses Kaplankaya is an idyllic destination for celebrations. It also has facilities to accommodate team-building programs. With many excellent guest experiences on offer, the resort can customize activities to suit active guests and guests who prefer to simply sit back and relax.

Scope

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. 
• Assumes 100% responsibility for quality of products served. 
• Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines. 
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. 
• Follows proper plate presentation and garnish set up for all dishes. Work in any section of the kitchen when necessary, due to business levels. 
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage. Have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety. 
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications. 
• Records guest complaints, requests and solutions together with any other issues related to personnel, equipment, produce Etc. and reports them to the Executive Chef or Executive Sous Chef. 
• Interacts with management of other departments within areas of responsibility and develops solid working relationships with them. 
• Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development. 
• Always strive to perform any additional duties and responsibilities given. 
• Develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations. 

Qualifications 

• Diploma of university completion
• Minimum of 2 years or more experience in a similar position in a luxury hotel brand.
• Good command over spoken English. 
• Any equivalent combination of experience and training that provides the required knowledge, skills, and abilities is acceptable. 
•  Having leadership skills. 
• Able to interact positively with a variety of people. 
• Ability to work on sliding shift.