Kitchen Senior Specialist

Who We Are?

As one of the leading companies in the Food & Beverage Services field, we are looking for enthusiastic, dynamic and quality-oriented colleagues to join our innovative, dynamic team for the position of “Kitchen Senior Specialist” located in our Head Office.

General Qualifications:

• Bachelor’s degree in relevant departments of universities (Gastronomy and Culinary Arts, Culinary Arts, etc.), preferably with a master’s degree
• Preferably at least 5 years of experience in the food & beverage or hospitality industry
• Knowledge and experience in Turkish and international cuisine, mass catering and banqueting, hygiene controls and food safety, and product costing
• Advanced level of written and spoken English
• Proficient in MS Office programs

Job Description:

• Assisting the Executive Chef and ensuring assigned tasks are followed up and completed.
• Taking an active role in domestic and international projects.
• Conducting periodic branch visits under the direction of the manager.
• Preparing and verifying the recipes of newly introduced products in the system.
• Preparing and checking purchasing lists for newly introduced products in the system and ensuring follow-up for their complete procurement.
• Preparing quality recipes for newly introduced products and sharing them with the quality department.
• Preparing allergen lists for new recipes and sharing them with the quality department.
• Supporting plate selection for new or upcoming products in the system and assisting the Executive Chef in plate presentations.
• Preparing training materials for newly introduced products and delivering the trainings.
• Conducting audit visits to branches, observing whether products are served in line with established standards and recipes, and reporting findings.
• Taking part in new openings, assisting existing kitchen staff, and supporting the production of products according to defined standards.
• Assisting in establishing par stock levels and controlling whether the correct quantities and products are received.
• Performing all operational checks related to kitchen operations during service and reporting any observed issues.
• Supporting the Executive Chef in branches during openings and new setups; ensuring the implementation of menus determined by Central Operations, sharing any issues observed, developing solutions, and escalating for necessary actions.
• Ensuring that franchise operations produce and present food menus in accordance with established standards.
• Keeping up with new trends and contributing to product development activities together with the manager.