SCOPE Manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations. OVERALL OBJECTIVES The job of Executive Chef is executed satisfactorily when: • Recipes are maintained up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. New dishes and products are developed. • Comprehensive product knowledge is fostered in regards to ingredients, equipment, suppliers, markets and current trends and appropriate adjustments to kitchen operations are made accordingly. • Excellent culinary technical skills are displayed and maintained. • All HACCP guidelines are achieved and maintained. • The Executive Chef fulfils their role as a Talent Development Ambassador • Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit. • Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel. • Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable). • Work with Finance in the preparation and management of the department’s budget. • Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. • Eligible for a working permit in Türkiye for foreign nationals • Gastronomic education diploma or equivalent • Excellent oral and written skills in English • Additional language, especially Turkish, is beneficial • Minimum five years in a kitchen management role, preferably with an international 5* hotel chain • Minimum ten years kitchen experience • Experience in a standalone F&B operation is beneficial • International experience is preferred • Banqueting experience is preferred • Ability to work and communicate in a multinational environment • Ability to operate computer and office equipment • Proficiency in Microsoft Office • Knowledgeable of food safety regulations • Ability to effectively manage a team • Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions • Excellent verbal communication skills • Ability to establish and retain effective working relationships with hotel staff and clients / vendors • Ability to identify and delegate tasks effectively • Excellent organisational and time management skills • Applies a professional, confidential and ethical approach at all times • Works in a safe, prudent and organised manner • Be knowledgeable of sales, marketing & promotional practices • To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially: ● Passionate for Food & Beverage/ gastronomy ● People oriented ● Passionate for European luxury ● Entrepreneurial ● Straightforward ● Innovative ● Business acumen ● Sense of responsibility ● Leader ● Team player ● Flexible and reliable ● Tolerant and open minded