Executive Chef (National Cuisine)

• Creating and engineering new menus;
• Collaborating with the Restaurant Manager to set item prices and submit cost proposals for menu items;
• Staying current on developing trends in the restaurant industry, identifying and introducing new culinary techniques;
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations;
• Monitoring inventory and purchasing supplies and food from approved vendors;
• Hiring, training and supervising kitchen staff;
• Ensuring that all food preparation is in accordance with regulatory guidelines;
• Designing standardized food presentation guidelines for each dish;
• Monitoring inventory levels of commonly used items;                                                                                                                                                                  
• Interacting with guests to obtain feedback on food quality, presentation and service levels;                                                                                                                                                 
• Ensuring disciplinary procedures and documentation are completed according to restaurant's operational Standard and Management Policy.

What qualifications the candidate need to possess: 

• 5+ years of experience as an Executive or Head Chef;
• Language skills: English and Turkish are must;
• Deep knowledge of National and modern food and trends;
• Delegating multiple tasks and time management skills;
• Communication and leadership skills;
• Budgeting skills to control costs