Gokhan Kekec

Report to: GM/HM • Manages all functions of the Food Production and Stewarding operations of 4 a la carte restaurants and 1 international buffet to achieve the optimum departmental profit. • Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad. • Keeps an up-dated hotel policies and procedures file. • Works with HR Manager to ensure the departmental performance of staff is productive. • Plans for future staffing needs. • Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs. • Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance. • Participates in the preparation of the hotel's revenue plan and marketing programmes. • Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment. • Works with Finance in the preparation and management of the department’s budget. • Demonstrates awareness of OH&S policies and procedures and ensures all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same. • Ensures occupational, health and safety legislation, policies and procedures are in place. • Implements and practices HACCP.

Report to: GM • Part of Pre-opening team. • Successfully managed the necessary pre-opening and opening tasks in all areas of the culinary operations.

Report to: Executive Chef • Part of Pre-opening team. • Assisted the Executive Chef in developing culinary concepts. • Assisted the F&B Director and Executive Chef within the context of food related opportunities and challenges. • Assisted the Chefs with implementation of opening menus, standards and quality control. Assisting the Chefs with implementation of opening menus and standard and quality control.

Report to: Executive Chef • Oversaw all aspects of kitchen management in terms of food preparation, presentation, quality assurance and cost control. • Supervised kitchen staff and assisted Executive Chef with new menu concepts. • Supported the western food banquet and outside catering operation. • Developed and implemented guidelines and control procedures for purchasing and receiving areas. • Reached Diversey hygiene audit score of 92.25% and ranked as the best in class within EAME division. • Managed culinary functions in the absence of Executive Chef.

Report to: Executive Chef and Area Director of Production • Handled the Onboard food and beverage menu plannings and designs with 1200 staff members from different nationalities. • Managed the implementation of 5 different culinary concepts; Chinese, Italian, American grill, Turkish and Healthy organic Foods. • Successfully catered prestigious events for Turkish Prime Minister up to 3000 guests. • Took part in Special task force team for Turkish Prime Minister Mr. Erdogan. • Managed a busy food production for up to daily 150.000 airline guests.