Sous Chef- Garde Manger

Sous Chef- Garde Manger

THE ROLE

At Hilton, we are committed to delivering exceptional Food & Beverage experiences across all our outlets. As a Sous Chef – Garde Manger, you will oversee the cold kitchen operations and support the Executive Chef in managing the culinary team. You will ensure the preparation and presentation of high-quality cold dishes, buffets, and charcuterie, maintaining Hilton’s world-class standards in food safety, creativity, and guest satisfaction.

Position Title: Sous Chef – Garde Manger
Location: İstanbul
Company: Hilton – Türkiye
Job Type: Full-Time
Salary: Competitive, with benefits package

ROLE OVERVIEW

We are looking for a passionate and detail-oriented Sous Chef – Garde Manger to manage the cold kitchen operations and supervise the Garde Manger team. You will contribute to menu creation, ensure food quality and safety standards, and deliver outstanding guest experiences. Working closely with the Executive Chef and the culinary leadership team, you will play a key role in maintaining Hilton’s reputation for excellence in culinary presentation and service.

KEY RESPONSIBILITIES

• Manage daily operations of the cold kitchen (Garde Manger) including salads, canapés, dressings, terrines, pâtés, and buffet displays.
• Ensure all food items are prepared and presented to Hilton brand standards.
• Oversee food storage, hygiene, and HACCP compliance in the Garde Manger section.
• Contribute to menu development by incorporating guest feedback and current food trends.
• Manage food provisions and control costs without compromising quality.
• Supervise, train, and motivate the Garde Manger brigade to ensure effective teamwork.
• Assist with guest queries and provide exceptional service when required.
• Maintain kitchen resources, working schedules, and operational rotations.
• Support brand standards through regular training and assessments.
• Collaborate with other kitchen sections and hotel departments to ensure smooth service.
• Ensure compliance with hotel security, fire regulations, and health & safety standards.
• Report maintenance, hygiene, and hazard issues promptly.
• Promote environmental awareness and sustainable kitchen practices.

IDEAL CANDIDATE PROFILE

• Culinary diploma or relevant qualifications.
• Minimum 2 years’ experience in a supervisory role within Garde Manger or cold kitchen operations.
• Strong leadership and organizational skills.
• A creative approach to food preparation and presentation.
• Excellent communication skills in English and Turkish.
• Ability to work under pressure and manage multiple priorities.
• Proficiency in kitchen management systems and basic computer programs.
• Knowledge of Hilton standards and Food & Beverage operations is an advantage.

WHAT ARE WE LOOKING FOR?

Since being founded in 1919, Hilton has been a leader in hospitality. We value Team Members who demonstrate:

• Hospitality – Passionate about delivering exceptional guest experiences.
• Integrity – Doing the right thing at all times.
• Leadership – Leading within our teams and communities.
• Teamwork – Collaborating effectively across all levels.
• Ownership – Taking responsibility for actions and decisions.
• Now – Acting with urgency and discipline.

WHY JOIN US?

• Be part of a world-class culinary team at Hilton İstanbul Bosphorus.
• Work in a supportive, dynamic environment where creativity is encouraged.
• Directly contribute to the guest dining experience through innovative cold kitchen offerings.
• Career development and growth opportunities within Hilton’s global network.
• Competitive salary and comprehensive benefits package.
• Be part of the world’s leading hospitality company.

Hilton is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all our team members.

Work Location: Hilton İstanbul Bosphorus
Expected Start Date: October 2025