Chef De Cuisine

The Grand Tarabya Managed by Accor

As soon as you step inside The Grand Tarabya Managed by Accor, which holds a very special place in Istanbul's history, you will feel the charm of a 100-years-old past, the highest architectural and aesthetic standards, and the splendor inspired by the sparkle of the Bosphorus. From the 4.500 square meter spa area to the panoramic Bosphorus view of 29 residences and 248 rooms, from the magnificent 1.280 square meter ballroom to the restaurants and bars offering an unforgettable gastronomic adventure, The Grand Tarabya Managed by Accor, combines care, elegance, and comfort in every detail. With its doors opening to the Bosphorus, The Grand Tarabya Managed by Accor, will forever hold its place in your memory.

We are seeking a talented and visionary Chef de cuisine to lead our culinary team in the vibrant city of Istanbul, Türkiye. As the head of our kitchen, you will play a crucial role in maintaining our high standards of culinary excellence and contributing to our innovative dining experiences.

• Oversee and manage all aspects of kitchen operations, ensuring efficient and high-quality food production
• Develop and implement new menu concepts, seasonal specialties, and innovative dishes that reflect local and international culinary trends
• Lead and inspire a large team of culinary professionals, fostering a collaborative and creative work environment
• Manage food inventory, place orders, and control costs to maintain profitability
• Ensure compliance with food safety and hygiene standards throughout the kitchen
• Collaborate with the front-of-house team to deliver exceptional customer service and timely meal delivery
• Participate in menu planning, recipe development, and food cost analysis
• Maintain kitchen equipment and ensure proper functioning of all kitchen areas
• Represent the culinary team in management meetings and contribute to the overall success of the restaurant
• Stay current with culinary trends and techniques to continually enhance our culinary offerings

• Minimum of 10 years of professional culinary experience, with at least 5 years in a leadership role in upscale restaurants or hotels
• Culinary degree or equivalent certification from a recognized culinary institution
• Proven experience in managing and leading a large kitchen team
• Strong leadership, communication, and team-building skills
• In-depth knowledge of various cuisines, culinary techniques, and food trends, with a focus on Turkish cuisine
• Proficiency in menu planning, recipe development, and food cost management
• Excellent organizational and time management skills
• Flexibility to work various shifts
• Creativity in dish creation and presentation
• Thorough understanding of food safety and hygiene standards (HACCP)
• Proficiency in kitchen management software and Microsoft Office
• Ability to work effectively under pressure and maintain a positive attitude in a dynamic environment
• Fluency in Turkish and English, both written and spoken
• Familiarity with local food trends and ingredients in Istanbul and Turkey