To compile the daily mise en place
To work under the direction of both the Chef de Parties and Sous Chefs
To prepare food for the restaurant, room service and banqueting, including a la carte and du jour menus including any special requests
To promote effective team work
To prepare all meat, fish, vegetable sauces and poultry
To cook all food items as requested, serving as expected
To ensure that all the product have been delivered and to inform his/her supervisor of any short delivery and also to check if any products are not the standard of quality required.
To clean and maintain all kitchen areas, including equipment and tolls to hotel standards
Previous work experience in a similar position in a four or five star hotel or comparable restaurant for a minimum of 2 years.
Successful incumbent must have good knowledge of English spoken and written language and of the local Turkish language.