SCOPE
Manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
OVERALL OBJECTIVES
The job of Executive Chef is executed satisfactorily when:
- Recipes are maintained up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. New dishes and products are developed.
- Comprehensive product knowledge is fostered in regards to ingredients, equipment, suppliers, markets and current trends and appropriate adjustments to kitchen operations are made accordingly.
- Excellent culinary technical skills are displayed and maintained.
- All HACCP guidelines are achieved and maintained.
- The Executive Chef fulfils their role as a Talent Development Ambassador
- Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
- Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel.
- Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable).
- Work with Finance in the preparation and management of the department’s budget.
- Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
- Eligible for a working permit in Türkiye for foreign nationals
- Gastronomic education diploma or equivalent
- Excellent oral and written skills in English
- Additional language, especially Turkish, is beneficial
- Minimum five years in a kitchen management role, preferably with an international 5* hotel chain
- Minimum ten years kitchen experience
- Experience in a standalone F&B operation is beneficial
- International experience is preferred
- Banqueting experience is preferred
- Ability to work and communicate in a multinational environment
- Ability to operate computer and office equipment
- Proficiency in Microsoft Office
- Knowledgeable of food safety regulations
- Ability to effectively manage a team
- Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
- Excellent verbal communication skills
- Ability to establish and retain effective working relationships with hotel staff and clients / vendors
- Ability to identify and delegate tasks effectively
- Excellent organisational and time management skills
- Applies a professional, confidential and ethical approach at all times
- Works in a safe, prudent and organised manner
- Be knowledgeable of sales, marketing & promotional practices
- To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:
● Passionate for Food & Beverage/ gastronomy
● People oriented
● Passionate for European luxury
● Entrepreneurial
● Straightforward
● Innovative
● Business acumen
● Sense of responsibility
● Leader
● Team player
● Flexible and reliable
● Tolerant and open minded
