Sunset Hospitality Group has become a leading hospitality management group with a global presence across 17 countries with over 31 brands. METT Social Living is a refined, elegant and laid-back collection of lifestyle hotels & resorts dotted around unique locations. With a discreet service style without frills or fuss along with social dining and lifestyle entertainment at the heart of the experience, the brand is conceived for the traveller of today looking for an ideal place to celebrate life.

Now, we are hiring Sous Chef for our Italian Restaurant Isola Manzara Garden to join us in Bodrum.

• Assisting the Executive Chef in meeting the annual food revenue target.
• Assisting the Executive Chef in controlling the food expense budget.
• To provide the plan and organization of new service opportunities in order to increase income.
• Preparing creative menus and formatting recipes, taking into account the competitors.
• Plan, develop and implement formal training plans for the department.
• To ensure that the team maintains a high standard of personal and food hygiene.
• To plan the weekly work schedule of the department, the overtime list and the weekly hour schedule, taking into account the workload, in order to provide the ideal service flow.
•  To control the expense budget of the department throughout the year.
• Prevent overproduction of food based on workload forecasting reports.
• To ensure the implementation of the Hotel's expense control policies and procedures by ensuring standard portioning, minimizing food waste or spoilage, and efficient use of food residues.
• Planning and overseeing the department's minimum stock and inventory.
• Creating the daily market list, weekly import product order list and dry food supply in order to ensure the daily production of menu products.
• Creating and coordinating menus and standard recipes.
• Analyzing market needs and trends.
• To serve the meals only in response to the correct order receipts, to provide in-kitchen transfer and to announce the incoming orders to the relevant personnel.
• To provide the highest quality production, presentation and service of patisserie products at all times.
• To constantly monitor and control guest satisfaction.
• Overseeing food production and production details in all parts of his department.
• Checking the function documents and daily menu items in order to determine the variety and amount of daily production.
• To ensure that all food products are produced in a way that is integrity, clean, appetizing and visually appealing.
• To ensure that all Hotel rules, kitchen policies and procedures (Standard Operating Procedures, HACCP and Brand Values) are always followed