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Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

We are seeking a skilled and detail-oriented Butcher Sous Chef with experience in Turkish cuisine to join our culinary team. The successful candidate will be responsible for preparing, portioning, and maintaining the highest quality standards for all meat products while supporting the kitchen in the preparation of authentic Turkish dishes. This role requires expertise in meat fabrication, food safety, and traditional Turkish cooking techniques.

Key Responsibilities

• Receive, inspect, and store meat deliveries according to food safety standards.
• Cut, trim, debone, portion, and prepare beef, lamb, chicken, and other meats for Turkish menu items.
• Prepare meats for kebabs, döner, köfte, şiş, and other traditional Turkish specialties.
• Marinate and season meats according to established recipes and quality standards.
• Assist the Head Chef and Sous Chef in daily kitchen operations and production planning.
• Ensure proper labeling, rotation (FIFO), and storage of all meat products.
• Monitor inventory levels and report purchasing requirements.
• Maintain cleanliness and sanitation of the butcher section, equipment, and workstations.
• Minimize waste through efficient portion control and proper utilization of meat cuts.
• Follow HACCP, food safety, hygiene, and occupational health and safety regulations.
• Train and assist junior kitchen staff in proper butchery techniques and food handling procedures.
• Support banquet, catering, and à la carte operations as required.

• Expertise in lamb and beef preparation for Turkish cuisine.
• Knowledge of authentic Turkish spices, marinades, and grilling methods.
• Ability to maintain consistent product quality and presentation.
• Experience in inventory management and cost control.
• Flexibility to work evenings, weekends, and public holidays.
• Proven experience as a Butcher, Butcher Chef, or Sous Chef in a Turkish or Middle Eastern restaurant or hotel.
• Strong knowledge of meat cuts, fabrication, portioning, and preparation techniques.
• Experience preparing traditional Turkish meat dishes and marinades.
• Good understanding of food safety, HACCP, and sanitation standards.
• Ability to work in a fast-paced, high-volume kitchen environment.
• Strong organizational and time management skills.
• Team player with excellent communication skills.
• Culinary or food production certification is an advantage.

Employee benefit card offering discounted rates in Accor worldwide.

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