Executive Chef

Preference: Applicants with experiences out of Turkey, Middle East or South Asia

As an Executive Chef overseeing restaurants, lounges, and function facilities , your responsibilities would include:

Culinary Vision: Develop and execute a culinary vision aligned with the restaurant's brand and standards, ensuring consistency and excellence across all dining outlets.

Menu Creation and Innovation: Design diverse and appealing menus for restaurants, lounges, and function facilities, incorporating seasonal ingredients, culinary trends, and guest preferences.

Quality Assurance: Maintain high standards of food quality, presentation, and taste across all outlets.

Staff Management: Lead and inspire a team of culinary professionals, including chefs, cooks, and kitchen staff. Provide guidance, training, and support to foster a culture of excellence, teamwork, and continuous improvement.

Operational Efficiency: Oversee kitchen operations to ensure smooth and efficient workflow, minimising wastage and maximising productivity. Implement cost-control measures to optimise food and labour expenses while maintaining quality.

Events and Functions: Plan and execute large-scale events, banquets, and functions, coordinating closely with event planners, sales teams, and other departments to ensure seamless execution and exceed guest expectations.

Continuous Improvement: Stay abreast of industry trends, culinary techniques, and market developments. Seek opportunities for professional development and culinary enrichment to enhance your skills and knowledge.

• Developing and maintaining relationships with suppliers and vendors.
• Conducting regular health and safety inspections and audits to ensure compliance with local and national regulations.
• Creating specialized menus for events such as weddings, corporate dinners, and parties.
• Developing and implementing emergency preparedness plans to ensure the safety of staff and customers in the event of a kitchen-related accident or incident.

Skills

• Must have excellent attention to detail, as they must ensure that all food is prepared to high quality and presentation standards.
• Be able to develop and manage budgets, ensuring that food costs and other expenses are kept under control.
• Demonstrate a willingness to experiment with new ingredients and flavors, and be able to balance creativity with customer preferences and dietary restrictions.
• Be knowledgeable in different cooking techniques, such as grilling, baking, and frying, to cook different dishes to perfection.