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Executive Chef

Apply now Position: Executive Chef (Full time #531282)
Property / Office: Mandarin Oriental Bosphorus, Istanbul
Location: Istanbul, Turkey

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.

Mandarin Oriental Bosphorus, Istanbul located on the shores of the Bosphorus with its lush, generous, and magical gardens, in the city center with two outdoor pools, 100 spacious guest rooms and suites, rich Sunday brunches with menus from unique Turkish and world delicacies, world-famous Novikov Restaurant for lunch and dinner, serving Italian and Mediterranean specialties, as well as delicious sushi varieties and many other special Pan-Asian delicacies, consists of innovative restaurants and bars and opulent and elegant banquet facilities. Spanning an area of 3,500 square meters, The Spa at Mandarin Oriental Bosphorus, Istanbul, is one of the best and most comprehensive health and beauty centers in Istanbul.

Duties and Supporting Responsibilities
  • Motivate and lead by example.
  • Show creativity and innovation, striving for continuous improvement.
  • Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running kitchens.
  • Plan in conjunction with the Executive Sous Chef, Pastry Chef and Venue Managers activities, promotions, and menu implementations according to the annual marketing plans
  • Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
  • Be responsible and accountable for the overall food costs as well as kitchen supplies, kitchen energy costs and kitchen utensils.
  • Conduct fortnightly inspections of kitchens and restaurants with minuted follow-ups.
  • Plan co-ordinate and supervise all menu implementations in a timely manner.
  • Assist in the preparation and control daily and weekly market lists.
  • Create and develop new dishes and recipes by keeping up with the latest market trends.
  • Constantly strive to improve kitchen operation procedures.
  • Be fully responsible for the labour budget of the kitchen department.
  • Control manpower distribution throughout the kitchens, by overseeing the scheduling of all sections and adjusts anticipating unscheduled business.
  • Perform any other reasonable duties as required by the department head from time to time.
  • Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis.
  • Attend all training sessions arranged by MO.
  • Carry out other duties as and when requested by management.


• In coordination with the F&B Director continually seek to improve revenues in all F&B venues 

• Monitor market prices and make revisions on sales prices whenever needed

• Find ways to improve the efficiency of the operations which will benefit our clients.

• Be responsible for and accountable for the departmental operating budget.

• Maintain the agreed food cost ensuring Quality of Product.

• Keep food cost in line with Budget

Maintaining Standards

• Ensure that daily SOP Training takes place in order to meet Mandarin Oriental standards

• Support company's philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.

• Support company's philosophy and company culture through the use of Departmental Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.

• Support company's philosophy and company culture through the use of Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.

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

• Uphold and enforce all hotel policies and procedures as stated in hotel colleague handbook.

• Complete detailed checks of the entire F&B operation during all service periods taking necessary actions to correct any deviation from quality standards.

Guest Service
  • Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.
  • Relate guests’ comments, positive or negative, to the F&B Director and take proper actions.
  • Propose and initiate when approved, new services and products for our guests.
  • Have daily guest contact and report feedback.
  • To be fully aware of Restaurant Guides, food critics and key figures in the local food and beverage world



Globally recognized culinary qualification

Degree holder in Hotel and Catering Management an advantage

Reading, writing and oral proficiency in English



10 years of culinary expertise in luxury operations

A minimum of 6 years as Executive Chef in a five-star deluxe hotel operation

 Experience in running culinary and stewarding departments

Significant Italian cuisine experience with a preference of work history in Italy

Previous experience in large banqueting operations

Job knowledge:

Able to create menus to meet and exceed guest expectation and conform to MOHG standards

Budget/Forecast planning skills, cost control and waste management awareness

Solid organisational skills to motivate and grow talents

Current knowledge of international hospitality F&B trends

Personal qualities:

Creative approach to the production of high food quality

Excellent communication, planning and organizational skills

Ability to build relationships, internal and external

Ability to cope up with pressure

Disciplined and dedicated, self-motivated team leader

Ability to multi-task and meet deadlines


  • Reading, writing and oral proficiency in Turkish
  • International work experience


Advertised: GTB Daylight Time
Applications close: GTB Standard Time

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