Executive Chef

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.
• https://careers.mandarinoriental.com/jobs/executive-chef-istanbul-turkiye