Chef De Cuisine - Pastry & Bakery

The Hotel

Mandarin Oriental Bosphorus, Istanbul has become Mandarin Oriental Hotel Group's second hotel in Turkey. The hotel is located on the European side of Istanbul, in the luxurious residential district of Kuruçeşme, right next to the unique Bosphorus.

Redefining luxury with its sophisticated design and architecture inspired by Istanbul's uniquely beautiful mansions and palaces, our hotel is located on the shores of the Bosphorus with two outdoor pools in the city center with lush and generous gardens, 100 spacious rooms and suites with large living spaces, rich Sunday brunches with Turkish and international cuisine, Novikov Restaurant, the international representative of modern Asian and Italian cuisines; Olea & Bar, offering the most exclusive flavors of Italian cuisine; Hakkasan, world-renowned for its innovative interpretation of China's traditional Cantonese cuisine; and Bosphorus Lounge, home to delicious snacks and tea-time rituals. The Spa at Mandarin Oriental Bosphorus, Istanbul is the city's most comprehensive health, beauty, and wellness center with 3,500 square meters of The Spa at Mandarin Oriental Bosphorus, Istanbul.

Duties and Responsibilities

• To always check on the quality of the ingredients and of the end products to achieve maximum guest satisfaction on this level, make sure that all products meet the preset standards, the preordained portion size and that all colleagues follow the proper procedure and recipes.

• To create and develop creative and innovative pastries and desserts for all assigned food and beverage outlets.

• To give active assistance and advice on more effective ways of running the pastry department.

• To research and create under the supervision of the Executive Chef any new products, new pastry cakes and dishes, new trends happening in this area in order to keep abreast of any changes in the market.

• To assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.

• To plan in conjunction with the Executive Chef on activities, promotions, menu implementations according to the annual marketing plans.

• To constantly upgrade any decoration or show pieces provided on buffets, cake counters or others to achieve the most efficient merchandising possible.

• To always be on the lookout to improve general production.

• To ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.

• To be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.

• To constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

• To find ways to improve the efficiency of the operations, which will benefit our guests.

• To co-ordinate and supervise all menu implementations in a timely manner.

• To assist in the preparation and control of daily and weekly market lists.

• To create and develop new dishes and recipes by keeping up with the latest market trends.

• To constantly strive to improve kitchen operating procedures.

• To propose and initiate, when approved, new services and products for our guests.

• To hold all recipes in master files for future reference.

• To participate in local community pastry demonstrations, exhibitions, and competitions.

• Attend all training sessions arranged by MO.

• Carry out other duties as and when requested by management.

• To support the company’s philosophy and company culture using Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.

• To support the company’s philosophy and company culture using Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.

• To understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving.

• To handle guest comments and complaints and take swift corrective action after consultation with the department head concerned.

• To relate guest comments, positive or negative, to the Executive Chef and take proper action.

• To carry out any other duties that may be reasonably requested by the Executive Chef.