Chef De Cuisine

Mandarin Oriental Bodrum

Duties and Responsibilities

The Chef de Cuisine influences the skills, knowledge, attitude, communication and team spirit of every kitchen employee. He ensures the effective use of:

Inter kitchen communication meetings.

Technical knowledge and job skills training including effective use of provided materials.

Creates enthusiasm for training and development amongst all the Culinary Brigade.

Motivates and leads by example.

Communication of local and international food trends and market needs to all staff.

Communication of local requirements, food sanitation laws, safety regulations and other to his/her staff.

Creativity and innovation, striving for continuous improvement.

Requirements

Previous work experience in the same position in a five star hotel or similar restaurant for a minimum of 5 years. 

Successful incumbent must have good knowledge of English spoken and written language, as well as Turkish.