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 & The 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.
People and Culture
To support the Executive Chef and Director of People and Culture in the following:
Recruitment and selection of qualified team members.
Managing the workforce in compliance with the hotel People and Culture policies and procedures as well as local codes and regulations.
Ensuring that the Legendary Quality Experience standards are implemented and respected by all colleagues.
Ensuring that colleagues’ performance is monitored and that individual career development programs are developed.
Maintaining a team of well-trained and motivated colleagues to deliver a high level of service according to Group’s and international luxury hotel standards.
Conducting and assisting colleagues counseling and disciplinary procedures in accordance with Mandarin Oriental, Bosphorus procedures.
Labor cost management.
Community programs.
Health and Safety
To be aware of, and comply with, safe working practices as laid down under Company H&S Manual, as applicable to workplace. (Including awareness of any specific hazards.)
To be aware of and comply with Food Hygiene Standards.
To wear any appropriate protective clothing provided by or recommended by the Hotel.
To report any defects in the building, plant, or equipment according to the Hotel procedures.
To ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.
To attend statutory fire training and to be fully conversant with and abide by all rules concerning Fire, Health & Safety.
To attend any training deemed appropriate by the Head of Department.
To elect a departmental H&S representative.
To ensure the H&S representative attends all meetings.
To undertake responsibility for supervising, training, and instructing colleagues in terms of H&S.
Mandarin Oriental, Lago di Como’s Head Pastry Chef is in charge of the daily Pastry operations with regards to all the resort’s departments and guarantees that a high level of service, aligned with the brand standards, is always met and exceeded.
Prepare all ingredient and basic mise-en-place and assist the chefs in various section of kitchen as instructed by his supervisor in preparing all the dishes related to the restaurant venue or banquet event.
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