The Group
Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world.
Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place.
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 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 be responsible and accountable for the overall food costs as well as kitchen supplies, kitchen energy costs and kitchen utensils
- To plan in conjunction with the Executive Sous Chef, Pastry Chef and related department heads activities, promotions, and menu implementations according to the annual marketing plans.
- To be responsible for and accountable for the departmental operating budget.
- To ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
- To conduct fortnightly inspections of kitchens and restaurants with minutes and follow-ups.
- 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 constantly strive for improving kitchen operation procedures.
- To control manpower distribution throughout the kitchens, by overseeing the scheduling of all sections and adjust anticipating unscheduled business.
- To prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis.
- To ensure inter-kitchen communication meetings take place.
- To communicate local and international food trends and market needs to all staff.
- To guide Sous Chefs in decision-making and judgement.
- To ensure that positive working relations with non-Food and Beverage departments are fostered always giving co-operation.
- To ensure disciplinary and grievance procedures are properly adhered to and followed.
- To show creativity and innovation, striving for continuous improvement
- To foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running kitchens.
- In association with the F&B Director to continually seek to improve revenues in all F&B venues.
- To find ways to improve the efficiency of the operations which will benefit our clients.
- To maintain the agreed food cost ensuring Quality of Product
- To support the company’s philosophy and company culture with Legendary Quality Experiences daily to ensure Guest Satisfaction and achievement
- To support the company’s philosophy and company culture by Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.
- To understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving.
- To complete detailed checks of the entire F&B operation during all service periods taking necessary actions to correct any deviation from quality standards.
- To handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.
- To relate guests’ comments, positive or negative, to the F&B Director and take proper action.
- To propose and initiate, when approved, new services and products for our guests.
- To have daily guest contact and report feedback.
- To be fully aware of Restaurant Guides, food critics and key figures in the local food and beverage world
- To carry out any other reasonable requests as directed by the Hotel Manager.
• Years of Experience
7 - 11 years of experience
• Level of Education
Associate Degree(Graduate), Bachelor’s(Graduate), Master’s(Graduate)
• Languages
English(Reading : Good, Writing : Good, Speaking : Good)
