Head of Culinary & Kitchen Operations

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

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.