Executive Chef

About the role

The Executive Chef leads the culinary output of the Mandarin Oriental Bosphorus, overseeing all hotel food operations, outside catering, retail and revenue‑generating concepts. The role demands high standards of quality, hygiene and cost control while driving innovation across menus.

Key responsibilities

• Manage overall food costs, kitchen supplies, energy usage and utensil inventories.
• Plan and implement menus, promotions and activities in line with annual marketing plans together with the Executive Sous Chef and Pastry Chef.
• Control the departmental operating budget and ensure adherence to action points from briefings.
• Conduct fortnightly kitchen inspections, produce minutes and follow‑up actions.
• Supervise menu roll‑outs, market list preparation and daily/weekly procurement.
• Develop new dishes and recipes, staying current with market trends.
• Oversee manpower scheduling across all kitchen sections and adjust for unscheduled demand.
• Maintain inter‑kitchen communication meetings and foster positive relations with non‑F&B departments.

Required profile

• Demonstrated ability to lead large culinary teams and mentor Sous Chefs.
• Strong focus on cost consciousness, quality orientation and continuous improvement.
• Excellent knowledge of local and international food trends and market needs.
• Proven experience in budgeting, revenue optimisation and operational efficiency.
• Ability to handle guest feedback, complaints and implement corrective actions swiftly.
• Commitment to the company’s philosophy of legendary quality experiences.

Required skills

• Food cost management
• Menu planning and development
• Budget management
• Culinary operations oversight