Chef De Cuisine

The Grand Tarabya Managed by Accor

We are looking for an experienced and dynamicChef de Cuisine to join our team at The Grand Tarabya Istanbul, managed by Accor.

Job Description

The Chef de Cuisine works in close collaboration with the Executive Chefand is responsible for the effective and efficient management of all kitchen operations. The role involves leading the culinary team, maintaining high-quality standards, contributing to menu development, and ensuring full compliance with hygiene and food safety regulations.

  Responsibilities:

• Plan and execute kitchen operations in line with the strategies defined by the Executive Chef.
• Lead and coordinate the entire kitchen team and ensure smooth operations during service.
• Ensure all dishes meet the hotel’s standards in terms of quality, taste, presentation, and consistency.
• Ensure full compliance with food safety, hygiene, and sanitation regulations (HACCP, etc.).
• Oversee the training, development, and motivation of kitchen team members.
• Manage inventory, ordering processes, and food cost control effectively.
• Contribute to the development of new menus and recipes, and conduct cost analysis.
• Take full responsibility for all kitchen operations in the absence of the Executive Chef.
• Maintain a clean, safe, and organized working environment in the kitchen.
• Manage supplier communications and ensure the procurement of high-quality ingredients.
• Keep up with culinary trends and incorporate creative touches into menu offerings.

Qualifications

• Minimum 3–5 years of experience as a Sous Chef or Chef de Cuisine in luxury hotel kitchens or high-volume fine dining restaurants.
• Strong leadership, communication, and team management skills.
• Excellent organizational and time-management abilities.
• Comprehensive knowledge of food safety and hygiene practices (HACCP certification is preferred).
• Ability to work under pressure and manage multiple tasks simultaneously.
• Creativity, attention to detail, and a passion for excellence.
• Flexibility to work in shifts, including weekends and holidays.
• Solid understanding of both Turkish and international cuisines, with a willingness to explore new flavors and techniques.