Executive Chef

About the role

We are seeking an experienced Executive Chef to lead and elevate the culinary program of a high-volume, premium corporate dining operation. You will own a newly built, modern kitchen serving 350+ people daily across all meals and shape a global rotating cuisine that blends creativity with operational excellence.

Key responsibilities

• Lead day-to-day kitchen operations, ensuring food quality, consistency and service excellence.
• Design and execute a global rotating menu strategy with seasonal, ingredient-driven dishes.
• Embed vegan, vegetarian, halal and gluten-free options into all offerings.
• Implement and manage HACCP processes, food safety and hygiene compliance.
• Control food costs, manage inventory, supplier relationships and ordering.
• Drive sustainability initiatives, waste reduction and responsible sourcing.
• Recruit, lead and develop a team of 10 kitchen professionals, handling scheduling and performance management.
• Plan and execute major company events and internal catering needs.

Required profile

• 10+ years of senior kitchen leadership with P&L ownership.
• Proven experience managing high-volume, multi-cuisine operations.
• Strong background in global menu development.
• Food Safety & Hygiene certification (minimum Level 3).
• Hands-on experience with HACCP implementation.
• Understanding of Turkish food safety regulations (ISO 22000 a plus).
• Excellent leadership, organizational and communication skills.

Required skills

• Food Safety & Hygiene certification (Level 3).
• HACCP implementation.
• Knowledge of ISO 22000 standards.

What we offer

• Monday-Friday working pattern.
• Opportunity to lead a new, fully equipped kitchen.
• Creative freedom in menu design and food strategy.
• A culture where food is central to the employee experience.