executive assistant

commercial director

chef/culinary instructor

pricing executive

technical executive

executive chef

M GALLERY

<div><b>Company Description</b><p><br>
An Artistic Haven in Istanbul's Heart</p><p>
The Artisan Istanbul MGallery finds its home in the historic G&uuml;m&uuml;&#351;suyu neighbourhood, a district renowned for its Art Nouveau and Baroque elegance. From its inception, the hotel has embraced a rich tapestry of local artistry and architecture. Each of the 136 rooms, including 4 suites, offers unparalleled views of the Bosphorus and cityscape, capturing the poetic vision of its designers. Here, every corner whispers tales of Istanbul&rsquo;s vibrant artistic past and present.</p><p>
The Artisan Istanbul MGallery is steeped in the rich history of G&uuml;m&uuml;&#351;suyu, a haven for artists and intellectuals. The hotel itself stands as a testament to this vibrant past.</p><b><br>
Job Description</b><p><br>
As an Executive Chef you will be responsible for leading the overall kitchen operations of the hotel.</p><p>
You will train and manage kitchen team members, supervise/coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes.</p><p>
Further you would need to standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to cook certain dishes for special occasions and will oversee special catering events.</p><p>
The Executive Chef is directly responsible for hiring, people development and performance reviews of the kitchen team and will report to the General Manager. Additionally the Executive Chef will be responsible for driving revenue and ensuring the profitable kitchen operations.</p><b><br>
Qualifications</b><br>
<ul><li>
A strong culinary background working with Luxury Brands, with the demonstrated ability to stay current with new culinary trends;</li><li>
Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;</li><li>
Implement innovative and fresh ideas in retail, catering and patient services; and/or</li><li>
Create interpersonal relationships with guests..</li><li>
Have culinary production experience and a strong background in safety and sanitation compliance;</li><li>
Can manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service</li></ul></div>

Executive Chef

Pratik İnsan Kaynakları & İşe Alım Danışmanlığı

<p><b>Pozisyon Hakk&#305;nda</b></p><p>Dan&#305;&#351;manl&#305;&#287;&#305;n&#305; yapt&#305;&#287;&#305;m&#305;z &ouml;zel bir m&uuml;&#351;teri i&ccedil;in, Avrupa ve Rusya mutfaklar&#305;nda uzman, deneyimli bir <b>Executive Chef </b>ar&#305;yoruz. Pozisyon, bir expat ailenin evinde butik &ouml;l&ccedil;ekte &ccedil;al&#305;&#351;acak, g&uuml;nl&uuml;k kahvalt&#305; ve ak&#351;am yemeklerini haz&#305;rlayacak, ayr&#305;ca ofise tek ki&#351;i i&ccedil;in &ouml;&#287;le yeme&#287;i servisi sa&#287;layacakt&#305;r.</p><p><b>G&ouml;rev Tan&#305;m&#305;</b></p><ul><li>G&uuml;nl&uuml;k kahvalt&#305; ve ak&#351;am yeme&#287;i men&uuml;lerini planlamak ve haz&#305;rlamak</li><li>Ofise tek ki&#351;ilik &ouml;&#287;le yeme&#287;i haz&#305;rlamak</li><li>Avrupa ve Rusya mutfaklar&#305;na uygun men&uuml;ler olu&#351;turmak</li><li>Malzeme al&#305;&#351;veri&#351;i, tedarik ve stok takibini y&uuml;r&uuml;tmek</li><li>Mutfak hijyen ve g&#305;da g&uuml;venli&#287;i standartlar&#305;n&#305; sa&#287;lamak</li><li>Men&uuml;de mevsimsel &uuml;r&uuml;nleri kullanarak yarat&#305;c&#305; dokunu&#351;lar yapmak</li></ul><p><b>Aranan Nitelikler</b></p><ul><li>Executive Chef / Private Chef pozisyonlar&#305;nda minimum <b>5 y&#305;l</b> deneyim</li><li>Avrupa ve Rusya mutfaklar&#305;nda ileri d&uuml;zeyde bilgi ve uygulama becerisi</li><li>Butik &ccedil;al&#305;&#351;ma ortam&#305;na uygun, titiz ve disiplinli &ccedil;al&#305;&#351;ma al&#305;&#351;kanl&#305;&#287;&#305;</li><li>Men&uuml; planlama, sunum ve lezzet konusunda y&uuml;ksek standartlara sahip</li><li>Temiz, d&uuml;zenli, g&uuml;venilir ve referans verebilecek durumda olmak</li><li>Tercihen &#304;ngilizce veya Rus&ccedil;a ileti&#351;im kurabilecek seviyede dil bilgisi</li></ul><p>&#304;&#351; T&uuml;r&uuml;: Tam zamanl&#305;</p>

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>25166168<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>The St. Regis Istanbul, Mim Kemal Oke Cad No 35, Istanbul, T&uuml;rkiye, T&uuml;rkiye, 34367<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<p></p><div><div><br>
<p><b>JOB SUMMARY</b></p><p><br>
</p><p>Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Leading Pastry Culinary Team</b></p>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul><p><br>
</p><p><b>Ensuring Culinary Standards and Responsibilities are Met</b></p>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Supports procedures for food &amp; beverage portion and waste controls.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Strives to improve service performance.</li></ul><p><br>
</p><p><b>Maintaining Culinary Goals</b></p>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Purchases appropriate supplies and manage inventories according to budget.</li></ul><p><br>
</p><p><b>Supports Training and Development Activities</b></p>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.</li></ul>
<ul><li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><p></p><div><br>
</div><p><i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i></p><p></p><p>
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Executive Pastry Chef

Conservatorium Hotel

<div><div><div><p>Chef De Cuisine - Pastry &amp; Bakery
 </p><div></div><div><div><ul><div>543635
</div> </ul></div><div></div><div><ul><div>Culinary / Kitchen
</div> </ul></div><div></div><div><ul><div>Full time
</div></ul></div><div></div><div><ul><div><div>Mandarin Oriental Bosphorus, Istanbul
</div></div>
</ul></div></div><p></p><div><p><b>The Hotel</b></p>
<p>
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 Kuru&ccedil;e&#351;me, right next to the unique Bosphorus.</p>
<p>
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 &amp; 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.</p><br>
<p></p>
<p><b>
Duties and Responsibilities</b></p>
<ul><li>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.</li></ul>
<ul><li>To create and develop creative and innovative pastries and desserts for all assigned food and beverage outlets.</li></ul>
<ul><li>To give active assistance and advice on more effective ways of running the pastry department.</li></ul>
<ul><li>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.</li></ul>
<ul><li>To assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.</li></ul>
<ul><li>To plan in conjunction with the Executive Chef on activities, promotions, menu implementations according to the annual marketing plans.</li></ul>
<ul><li>To constantly upgrade any decoration or show pieces provided on buffets, cake counters or others to achieve the most efficient merchandising possible.</li></ul>
<ul><li>To always be on the lookout to improve general production.</li></ul>
<ul><li>To ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.</li></ul>
<ul><li>To be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.</li></ul>
<ul><li>To constantly strive to reduce energy consumption through awareness campaigns within all kitchens.</li></ul>
<ul><li>To find ways to improve the efficiency of the operations, which will benefit our guests.</li></ul>
<ul><li>To co-ordinate and supervise all menu implementations in a timely manner.</li></ul>
<ul><li>To assist in the preparation and control of daily and weekly market lists.</li></ul>
<ul><li>To create and develop new dishes and recipes by keeping up with the latest market trends.</li></ul>
<ul><li>To constantly strive to improve kitchen operating procedures.</li></ul>
<ul><li>To propose and initiate, when approved, new services and products for our guests.</li></ul>
<ul><li>To hold all recipes in master files for future reference.</li></ul>
<ul><li>To participate in local community pastry demonstrations, exhibitions, and competitions.</li></ul>
<ul><li>Attend all training sessions arranged by MO.</li></ul>
<ul><li>Carry out other duties as and when requested by management.</li></ul>
<ul><li>To support the company&rsquo;s philosophy and company culture using Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.</li></ul>
<ul><li>To support the company&rsquo;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.</li></ul>
<ul><li>To understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving.</li></ul>
<ul><li>To handle guest comments and complaints and take swift corrective action after consultation with the department head concerned.</li></ul>
<ul><li>To relate guest comments, positive or negative, to the Executive Chef and take proper action.</li></ul>
<ul><li>To carry out any other duties that may be reasonably requested by the Executive Chef.</li></ul></div></div></div></div>

Chef De Cuisine - Pastry & Bakery

<div><b>Additional Information</b><br>
<b>Job Number</b>25162393<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>The St. Regis Istanbul, Mim Kemal Oke Cad No 35, Istanbul, T&uuml;rkiye, T&uuml;rkiye, 34367<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<p></p><div><div><br>
<p><b>JOB SUMMARY</b></p><p><br>
</p><p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Ensuring Culinary Standards and Responsibilities are Met</b></p>
<ul><li>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations and preparation.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of kitchen managers and employees as necessary.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul><p><br>
</p><p><b>Leading Kitchen Operations</b></p>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Recognizes success performance and produces desired results.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul><p><br>
</p><p><b>Maintaining Culinary Goals</b></p>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><p></p><div><br>
</div><p><i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i></p><p></p><p>
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Sous Chef

Cozymeal

<div></div><div><div><div><div><div>Flexible Schedule</div>
<div>Manage your own calendar and accept bookings that work for your schedule.
</div></div><div></div><div><div>High Earnings</div>
<div>Boost your earnings or replace your full-time job.</div>
</div><div></div><div><div>Full Support</div>
<div>Our team does the marketing for you. We also support you from profile creation to receiving your earnings.
</div></div></div></div><div><h1 class="jobSectionHeader"><b>Private Chef, Istanbul, Turkey</b></h1>
<div><p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p>
If you&rsquo;re exploring <b>Private Chef</b> jobs in Istanbul, Cozymeal offers a dynamic platform to grow your culinary business with flexibility and creativity. The city&rsquo;s rich tapestry of flavors, from traditional Ottoman dishes to vibrant Middle Eastern and Mediterranean influences, provides endless inspiration to design menus that captivate clients. Whether experienced in personal chef jobs or discovering private chef jobs near you, Cozymeal connects you with clients seeking authentic, personalized dining experiences. Enjoy the freedom to set your own schedule, craft unique menus, and focus on your passion. With Cozymeal handling marketing, logistics, and client relations, finding personal chef jobs near you and expanding your brand is easier than ever.</p>
<p><b>
ABOUT COZYMEAL:</b></p>
<p>
Cozymeal is the #1 platform for culinary experiences &amp; cookware in the US, Canada and around the world. Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. Besides that, guests can also find on Cozymeal other culinary experiences &amp; products, including food tours, mixology classes, wine tastings, cookware and step-by-step recipe videos. Cozymeal&rsquo;s platform is frequently used by consumers and some of the world's top companies in 120+ cities worldwide, and we have been featured in leading publications such as the Washington Post, Los Angeles Times, Fast Company and Thrillist, among others.</p>
<p><b>
ENJOY THE MANY BENEFITS BY JOINING COZYMEAL, INCLUDING:</b></p>
<ul>
<li>Income potential of up to $12,000/month (some make even more than that!)</li>
<li>Be your own boss</li>
<li>Set your own schedule, decide if you would like to work only 5 hours/week (Part-time) to 40 hours/week (Full-time)</li>
<li>Reach new customers</li>
<li>Create and offer your own menus</li>
</ul>
<p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p><b>
REQUIREMENTS:</b></p>
<ul>
<li>Based in Istanbul, Turkey</li>
<li>Professional culinary background</li>
<li>Access to a venue from which you can host your cooking classes. This venue can also be your home.</li>
</ul>
<p><b>SUCCESSFUL CHEFS ON COZYMEAL ALSO HAVE:</b></p>
<ul>
<li>A venue (either your home or a great kitchen space, such as a restaurant or a commercial kitchen) to host your experiences</li>
<li>A comprehensive repertoire and ability to offer a variety of cuisines</li>
<li>Experience hosting cooking classes</li>
</ul>
<p><b>Location:</b> Istanbul, Turkey</p></div></div></div>

Private Chef

Greece WofSG

<p><b>DESCRIPTION</b></p><p>&#1057;ontract duration - 5 months</p><p><b>MAIN FUNCTION</b></p><p>The primary responsibility of the Chef De Partie is to lead a section assigned by Galley Management and oversee the entire production with minimum supervision.</p><p><b>QUALIFICATIONS</b></p><ul><li>High school diploma &amp; Culinary School degree.</li><li>Minimum of 2 years&rsquo; experience in Chef De Partie role.</li><li>Knowledge of Food Safety and food safety.</li><li>Good administrative skills. Experienced in coaching subordinates.</li><li>Must be cost and quality conscious.</li><li>Ability to work 7 days a week, adhere to specific scheduled work hours yet be flexible if circumstances require it.</li></ul><p><b>MAIN RESPONSIBILITIES</b></p><ul><li>Accept assignment in any area of the Galley, either hot or cold section and be able to oversee it (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen).</li><li>Possess excellent food knowledge and a full understanding of culinary terms.</li><li>Maintain the quality and consistency in taste according to instructions provided by the corporate office and company recipes. Review recipes on a daily basis.</li><li>Coordinate and supervise all personnel assigned to the section.</li><li>Control production levels, safety procedures, Public Health regulations are followed.</li><li>Responsible for cost containment through the proper use, handling, and maintenance of records, reports, supplies, and equipment within the assigned section. Assist the Procurement team.</li><li>Mentor, develop, and provide on-the-job training to assigned staff to strengthen current performance and to prepare for future advancement.</li></ul><p>Job Type: Full-time</p><p>Pay: From 93,000.00TRY per month</p><p>Experience:</p><ul><li>Chef De Partie: 1 year (Required)</li></ul><p>Language:</p><ul><li>English (Required)</li></ul>

Chef De Partie on Passenger Fleet

Explore 144+ Executive chef in Turkey this October. Find roles across top companies and apply now to boost your career.

144 executive chef jobs IN Turkey

Executive Chef

Executive Chef

Executive Pastry Chef

Chef De Cuisine - Pastry & Bakery

Sous Chef

Private Chef

Chef De Partie on Passenger Fleet