Executive Chef

Kempinski Hotels SA; Fatih; On-site; TRY 360,000 - 480,000; Full time

Job summary

Kempinski Hotels SA in Istanbul, Turkey, is seeking an Executive Chef to lead the Kitchen and Stewarding teams, uphold hygienic standards, train staff, and ensure a consistently high-quality food product that delights guests.

The role demands strong culinary leadership, HACCP compliance, and hands-on supervision of menus, costing, and supplier relations, with experience in international 5-star hotels and banquet operations.

Qualifications

• Eligible for working permit in Türkiye for foreign nationals.
• Gastronomic education diploma or equivalent.
• Excellent oral and written skills in English.
• Turkish language knowledge is beneficial.
• Minimum five years in a kitchen management role, preferably in an international 5* hotel.
• Minimum ten years kitchen experience.
• Experience in a standalone F&B operation is beneficial.
• International experience preferred.
• Banqueting experience preferred.
• Ability to work and communicate in a multinational environment.
• Ability to operate computer and office equipment.
• Proficiency in Microsoft Office.
• Knowledge of food safety regulations.
• Ability to effectively manage a team.
• Ability to work independently, thrive under pressure and propose proactive solutions.
• Excellent verbal communication skills.
• Ability to establish and retain relationships with staff and clients/vendors.
• Ability to identify and delegate tasks effectively.
• Excellent organisational and time management skills.
• Adheres to professional, confidential and ethical standards.
• Works in a safe, prudent and organised manner.
• Knowledge of sales, marketing & promotional practices.

Responsibilities

• Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
• Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel.
• Ensure training needs analysis of Kitchen staff is carried out and programmes are designed and implemented to meet needs.
• Work with Finance in the preparation and management of the department's budget.
• Be aware of duty of care and adhere to health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely.

Skills

English proficiency

Team leadership

Multinational environment

Problem solving under pressure

Communication skills

Education

Gastronomic education diploma or equivalent

Tools

Microsoft Office

Job description

Executive Chef

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Turkey - Istanbul

Description

SCOPE

Manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

OVERALL OBJECTIVES

The job of Executive Chef is executed satisfactorily when:

• Recipes are maintained up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. New dishes and products are developed.
• Comprehensive product knowledge is fostered in regards to ingredients, equipment, suppliers, markets and current trends and appropriate adjustments to kitchen operations are made accordingly.
• Excellent culinary technical skills are displayed and maintained.
• All HACCP guidelines are achieved and maintained.
• The Executive Chef fulfils their role as a Talent Development Ambassador

Key Responsibilities

• Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
• Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel.
• Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable).
• Work with Finance in the preparation and management of the department’s budget.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

Skills, Knowledge and Expertise

• Eligible for a working permit in Türkiye for foreign nationals
• Gastronomic education diploma or equivalent
• Excellent oral and written skills in English
• Additional language, especially Turkish, is beneficial
• Minimum five years in a kitchen management role, preferably with an international 5* hotel chain
• Minimum ten years kitchen experience
• Experience in a standalone F&B operation is beneficial
• International experience is preferred
• Banqueting experience is preferred
• Ability to work and communicate in a multinational environment
• Ability to operate computer and office equipment
• Proficiency in Microsoft Office
• Knowledgeable of food safety regulations
• Ability to effectively manage a team
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Excellent verbal communication skills
• Ability to establish and retain effective working relationships with hotel staff and clients / vendors
• Ability to identify and delegate tasks effectively
• Excellent organisational and time management skills
• Applies a professional, confidential and ethical approach at all times
• Works in a safe, prudent and organised manner
• Be knowledgeable of sales, marketing & promotional practices
• To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:
  • Passionate for Food & Beverage/ gastronomy
  • People oriented
  • Passionate for European luxury
  • Entrepreneurial
  • Straightforward
  • Innovative
  • Business acumen
  • Sense of responsibility
  • Leader
  • Team player
  • Flexible and reliable
  • Tolerant and open minded