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.