Kitchen Senior Specialist

Gizli; Fatih; On-site; TRY 240,000 - 360,000; Full time

Job summary

Gizli, headquartered in Istanbul, seeks a Kitchen Senior Specialist to support the Executive Chef and lead recipe development, costing and quality controls. You will participate in domestic and international projects, conduct branch audits, prepare training materials, and assist openings and new setups to ensure standard compliance.

You will work with central operations to implement menus and manage par stock levels, while keeping up with trends and contributing to product development with the

Qualifications

• Bachelor's degree in Gastronomy and Culinary Arts or related field, preferably with a master's degree.
• At least 5 years of experience in F&B or hospitality.
• Knowledge of Turkish and international cuisine, mass catering and banqueting, hygiene controls and food safety, and product costing.
• Advanced written and spoken English.
• Proficient in MS Office programs.

Responsibilities

• Assisting the Executive Chef and ensuring assigned tasks are followed up and completed.
• Taking an active role in domestic and international projects.
• Conducting periodic branch visits under the direction of the manager.
• Preparing and verifying the recipes of newly introduced products in the system.
• Preparing and checking purchasing lists for newly introduced products in the system and ensuring follow-up for their complete procurement.
• Preparing quality recipes for newly introduced products and sharing them with the quality department.
• Preparing allergen lists for new recipes and sharing them with the quality department.
• Supporting plate selection for new or upcoming products in the system and assisting the Executive Chef in plate presentations.
• Preparing training materials for newly introduced products and delivering the trainings.
• Conducting audit visits to branches, observing whether products are served in line with established standards and recipes, and reporting findings.
• Taking part in new openings, assisting existing kitchen staff, and supporting the production of products according to defined standards.
• Assisting in establishing par stock levels and controlling whether the correct quantities and products are received.
• Performing all operational checks related to kitchen operations during service and reporting any observed issues.
• Supporting the Executive Chef in branches during openings and new setups; ensuring the implementation of menus determined by Central Operations, sharing any issues observed, developing solutions, and escalating for necessary actions.
• Ensuring that franchise operations produce and present food menus in accordance with established standards.
• Keeping up with new trends and contributing to product development activities together with the manager.

Skills

Advanced English

MS Office

Turkish cuisine knowledge

International cuisine knowledge

Mass catering & banqueting

Food safety

Product costing

Education

Bachelor’s degree in Gastronomy & Culinary Arts

Master’s degree (preferred)

Job description

As one of the leading companies in the Food & Beverage Services field, we are looking for enthusiastic, dynamic and quality-oriented colleagues to join our innovative, dynamic team for the position of “Kitchen Senior Specialist” located in our Head Office.

General Qualifications:

• Bachelor’s degree in relevant departments of universities (Gastronomy and Culinary Arts, Culinary Arts, etc.), preferably with a master’s degree


• Preferably at least 5 years of experience in the food & beverage or hospitality industry


• Knowledge and experience in Turkish and international cuisine, mass catering and banqueting, hygiene controls and food safety, and product costing


• Advanced level of written and spoken English


• Proficient in MS Office programs

Job Description:

• Assisting the Executive Chef and ensuring assigned tasks are followed up and completed.


• Taking an active role in domestic and international projects.


• Conducting periodic branch visits under the direction of the manager.


• Preparing and verifying the recipes of newly introduced products in the system.


• Preparing and checking purchasing lists for newly introduced products in the system and ensuring follow-up for their complete procurement.


• Preparing quality recipes for newly introduced products and sharing them with the quality department.


• Preparing allergen lists for new recipes and sharing them with the quality department.


• Supporting plate selection for new or upcoming products in the system and assisting the Executive Chef in plate presentations.


• Preparing training materials for newly introduced products and delivering the trainings.


• Conducting audit visits to branches, observing whether products are served in line with established standards and recipes, and reporting findings.


• Taking part in new openings, assisting existing kitchen staff, and supporting the production of products according to defined standards.


• Assisting in establishing par stock levels and controlling whether the correct quantities and products are received.


• Performing all operational checks related to kitchen operations during service and reporting any observed issues.


• Supporting the Executive Chef in branches during openings and new setups; ensuring the implementation of menus determined by Central Operations, sharing any issues observed, developing solutions, and escalating for necessary actions.


• Ensuring that franchise operations produce and present food menus in accordance with established standards.


• Keeping up with new trends and contributing to product development activities together with the manager.