Executive Chef

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