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
Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
Plan co-ordinate and supervise all menu implementations in a timely manner.
Assist in the preparation and control of daily and weekly market lists.
Previous work experience in the same position in a four or 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.