•     Worked as Executive Chef at International Hotels for at least 7 years.
•     University graduate,
•     Advanced Level in English,
•     Knows world cuisine,
•     Sensitive about buffet and menu costs,
•     Strong communication skills and representation skills,
•     Open to innovation and development with extensive gastronomic knowledge,
•      Knows HACCP & Food safety system and ISO 22000 standards.

JOB DESCRIPTION

•        Coordinating all the food units of the hotel.
•        Preparing and presenting luxury menus suitable for world and Turkish cuisines.
•        Following up the menus in accordance with the recipes and budgets prepared.
•        Ensuring that the right methods are followed for food safety and hygiene.
•        Ensuring that HACCP & Food safety system and ISO 22000 standards are applied throughout all production processes.
•        Providing cost control by managing all purchasing processes of the department.
•        Determining the training needs of department employees and planning the necessary trainings.