Executive Chef

Mandarin Oriental Hotel Group Limited; Fatih; On-site; TRY 900,000 - 1,200,000; Full time

Job summary

Mandarin Oriental Bosphorus in Istanbul seeks an Executive Chef to lead the hotel kitchen, overseeing all culinary output, including catering, retail and other revenue streams.

This role requires ensuring top quality and hygiene standards, controlling costs, planning menus with senior chefs, and driving innovation while maintaining guest satisfaction.

You will manage staffing, budgets and supplier relationships, while coordinating cross-department collaboration to deliver Legendary hospitality.

Responsibilities

• Be responsible for the overall culinary output of the hotel including outside catering, retail and other revenue areas.
• Ensure quality, hygiene and standards are maintained by subordinates.
• Be cost conscious and pass this on to subordinates.
• Manage overall food costs, kitchen supplies, energy costs and utensils.
• Plan activities, promotions and menu implementations with Executive Sous Chef and related department heads according to annual plans.
• Be responsible for the departmental operating budget.
• Ensure action points from daily briefings or operational meetings are followed by all concerned.
• Conduct fortnightly inspections of kitchens and restaurants with minutes and follow-ups.
• Plan, coordinate and supervise all menu implementations in a timely manner.
• Assist in preparation and control of daily and weekly market lists.
• Create and develop new dishes and recipes keeping up with market trends.
• Continuously strive to improve kitchen operation procedures.
• Control manpower distribution through scheduling and adjustments for business fluctuations.
• Prepare in accordance with quality, availability and seasonality; ensure market lists are completed daily and weekly.
• Ensure inter-kitchen communication meetings take place.

Job description

About the job

Based at the Mandarin Oriental Bosphorus, within the Kitchen Department in Istanbul, the Executive Chef is responsible for;

• To be responsible for the overall culinary output of the hotel including outside catering, retail and other potential revenue generating areas.
• To ensure that agreed quality, hygiene and other standards are kept or surpassed, always, by his/her subordinates.
• Needs to be cost conscious and quality orientated and must have the ability to pass this on to his subordinates.

As "Executive Chef", you will be responsible for the following duties:

• To be responsible and accountable for the overall food costs as well as kitchen supplies, kitchen energy costs and kitchen utensils
• To plan in conjunction with the Executive Sous Chef, Pastry Chef and related department heads activities, promotions, and menu implementations according to the annual marketing plans.
• To be responsible for and accountable for the departmental operating budget.
• To ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• To conduct fortnightly inspections of kitchens and restaurants with minutes and follow-ups.
• To plan co-ordinate and supervise all menu implementations in a timely manner.
• To assist in the preparation and control of daily and weekly market lists.
• To create and develop new dishes and recipes by keeping up with the latest market trends.
• To constantly strive for improving kitchen operation procedures.
• To control manpower distribution throughout the kitchens, by overseeing the scheduling of all sections and adjust anticipating unscheduled business.
• To prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis.
• To ensure inter-kitchen communication meetings take place.

As "Executive Chef", we expect from you:

• To communicate local and international food trends and market needs to all staff.
• To guide Sous Chefs in decision-making and judgement.
• To ensure that positive working relations with non-Food and Beverage departments are fostered always giving co-operation.
• To ensure disciplinary and grievance procedures are properly adhered to and followed.
• To show creativity and innovation, striving for continuous improvement
• To foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running kitchens.
• In association with the F&B Director to continually seek to improve revenues in all F&B venues.
• To find ways to improve the efficiency of the operations which will benefit our clients.
• To maintain the agreed food cost ensuring Quality of Product
• To support the company’s philosophy and company culture with Legendary Quality Experiences daily to ensure Guest Satisfaction and achievement.
• To support the company’s philosophy and company culture by Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.
• To understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving.
• To complete detailed checks of the entire F&B operation during all service periods taking necessary actions to correct any deviation from quality standards.
• To handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.
• To relate guests’ comments, positive or negative, to the F&B Director and take proper action.
• To propose and initiate, when approved, new services and products for our guests.
• To have daily guest contact and report feedback.
• To be fully aware of Restaurant Guides, food critics and key figures in the local food and beverage world.
• To carry out any other reasonable requests as directed by the Hotel Manager.