Chef de Cusine

The Chef de Cuisine influences the skills, knowledge, attitude, communication and team spirit of every kitchen employee. He ensures the effective use of:

Inter kitchen communication meetings.

Technical knowledge and job skills training including effective use of provided materials.

Creates enthusiasm for training and development amongst all the Culinary Brigade.

Motivates and leads by example.

Communication of local and international food trends and market needs to all staff.

Communication of local requirements, food sanitation laws, safety regulations and other to his staff.

Creativity and innovation, striving for continuous improvement.

Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.

Plan in conjunction with the Executive Chef and Venue Managers activities, promotions, menu implementations according to the annual marketing plans.

Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.

Guide the kitchen section chefs and all his subordinates in decision-making and judgment.

Ensure that positive working relations with non-Food and Beverage departments are fostered, cooperating at all times.

Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

Previous work experience in the same position in a five star hotel or similar restaurant for a minimum of 5 years. Successful incumbent must have good knowledge of English spoken and written language, as well as Turkish.