Chef De Cuisine - Ird

Mandarin Oriental Bosphorus İstanbul

The Hotel 

Mandarin Oriental Bosphorus, Istanbul has become Mandarin Oriental Hotel Group's second hotel in Turkey. The hotel is located on the European side of Istanbul, in the luxurious residential district of Kuruçeşme, right next to the unique Bosphorus.

Redefining luxury with its sophisticated design and architecture inspired by Istanbul's uniquely beautiful mansions and palaces, our hotel is located on the shores of the Bosphorus with two outdoor pools in the city center with lush and generous gardens, 100 spacious rooms and suites with large living spaces, rich Sunday brunches with Turkish and international cuisine, Novikov Restaurant, the international representative of modern Asian and Italian cuisines; Olea & Bar, offering the most exclusive flavors of Italian cuisine; Hakkasan, world-renowned for its innovative interpretation of China's traditional Cantonese cuisine; and Bosphorus Lounge, home to delicious snacks and tea-time rituals. The Spa at Mandarin Oriental Bosphorus, Istanbul is the city's most comprehensive health, beauty, and wellness center with 3,500 square meters of The Spa at Mandarin Oriental Bosphorus, Istanbul.

Duties and Responsibilities

• To plan in conjunction with the Executive Chef and Director of Food & Beverage activities, promotions, menu implementations according to the annual marketing plans.
• To ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• To guide the kitchen section chiefs and all his subordinates in decision-making and judgment.
• To be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• To assist Executive Chef and Executive Sous Chef in compiling the annual marketing plans and budgets and activity promotion plan.
• To handle guest comments and complaints and take swift corrective action after consultation with the department head concerned.
• To find ways to improve the efficiency of the operations, which will benefit the guests.
• To be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
• Constantly to find ways to further improve the food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
• To strive for reducing energy consumption through awareness campaigns within all kitchens.
• To co-operate with and drive forward the implementation of minimum operating standards in all Food and Beverage kitchens through close follow-up with Outlet / Venue Managers.
• To complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
• To plan, co-ordinate and supervise all menu implementations in a timely manner.
• To assist in the preparation and control of daily and weekly market lists.
• To create and develop new dishes and recipes by keeping up with the latest market trends.
• To strive to improve kitchen operating procedures.
• To relate guest comments, positive or negative, to the Executive Chef or Executive Sous Chef and take proper actions.
• To propose and initiate, when approved, new services and products for our guests.
• To have daily guest contact and report feedback.
• To support the company’s philosophy and company culture using Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.
• To support the company’s philosophy and company culture using Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement. To carry out any other duties that may be reasonably requested by the Department Head.