Chef de Cuisine Garde Manger

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Turkey - Istanbul

DescriptionSCOPE
Under the direction of the Food & Beverage Manager and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations.

Key ResponsibilitiesOVERALL OBJECTIVES
The job of Chef de Cuisine is executed satisfactorily when:\nStandard recipes are developed and written.\nNew dishes and products are developed.\nOutstanding culinary technical skills are maintained.\nProfitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.\nEffective employee working relationships are established and maintained.\nAll HACCP guidelines are achieved and maintained.\nMAIN RESPONSIBILITIES\nProvide up-dated operations manuals for all Food Production and Stewarding sections and develop recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.\nParticipate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.\nMaintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.\nEnsure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.\nProvide input for probation and formal performance appraisal discussions in line with company guidelines. \nCoach, counsel and discipline staff, providing constructive feedback to enhance performance.\nDemonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.\nBe familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.\nInitiate action to correct a hazardous situation and notify supervisors of potential dangers.\n

Skills, Knowledge and Expertise\nTurkish national\nGastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)\nMinimum 10 years kitchen experience\nMinimum 5 years in kitchen management role, preferably with an international 5* Hotel chain\nInternational experience is preferred\nGarde Manger experience is needed\nExcellent oral and written skills both in Turkish and English\nAbility to operate computer and office equipment\nProficiency in Microsoft Office\nKnowledgeable of food safety regulations\nAbility to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions\nExcellent written and verbal communication skills\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors\nAbility to identify and delegate tasks effectively\nExcellent organisational and time management skills\nApplying a professional, confidential and ethical approach at all times\nWorking in a safe, prudent and organised manner\nTo fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:\nPassionate for Food & Beverage\nPeople Oriented\nPassionate for European luxury\nEntrepreneurial\nStraightforward\nBusiness Acumen\nSense of responsibility\nInnovative \nLeader\nTeam player\nFlexible and reliable\nTolerant and open minded\n\n\n