Executive Chef
The Artisan Istanbul MGallery Hotel Collection is seeking an experienced, creative, and passionate Executive Chef to lead our culinary operations and kitchen team.
The Executive Chef will be responsible for overseeing all aspects of the hotel's culinary operations, ensuring consistently high standards of food quality, presentation, hygiene, guest satisfaction, and financial performance. The ideal candidate will bring a strong culinary vision, leadership skills, creativity, and a passion for delivering memorable dining experiences.
Key Responsibilities
- Lead and oversee all culinary operations across the hotel, ensuring the highest standards of food quality, consistency, presentation, and service.
- Develop and implement innovative menus that reflect the hotel's unique identity while incorporating seasonal, local, and high-quality ingredients.
- Maintain and continuously improve culinary standards in line with MGallery and Accor quality expectations.
- Lead, motivate, train, and develop the culinary team, fostering a professional, collaborative, and positive working environment.
- Plan and manage kitchen operations, staffing levels, schedules, and daily workflow efficiently.
- Ensure compliance with all food safety, hygiene, sanitation, and health & safety regulations.
- Manage food costs, portion control, purchasing, inventory, and waste reduction in line with the hotel's financial objectives.
- Work closely with the General Manager, Food & Beverage team, and other departments to develop and execute the hotel's overall culinary strategy.
- Collaborate with suppliers and purchasing teams to source high-quality products while maintaining cost efficiency.
- Monitor food quality and presentation across all outlets, banquets, events, and in-room dining operations.
- Develop recipes, standard operating procedures, and kitchen standards to ensure consistency.
- Analyze guest feedback and market trends and implement improvements to enhance the overall dining experience.
- Organize and oversee special events, banquets, culinary activations, and promotional activities.
- Ensure effective stock management and accurate inventory control.
- Monitor kitchen equipment and ensure proper maintenance and operational efficiency.
- Prepare and manage the culinary department's budget and contribute to achieving financial targets.
- Stay informed about current culinary trends, techniques, and developments within the hospitality and gastronomy industry.
- Represent the hotel professionally and promote a culture of culinary excellence.