Executive Chef

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

Key Responsibilities

• 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.

## Skills, Knowledge and Expertise

• 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