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.
• 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.
• To propose and initiate, when approved, new services
  and products for our guests.
• To have daily guest contact and report
  feedback.
• To be fully aware of Restaurant Guides, food critics and key
  figures in the local food and beverage world.
• To carry out any other
  reasonable requests as directed by the Hotel Manager.