On behalf of Maison Dellos we are looking for a skilled Pan-Asian Executive Chef for one of the most iconic build restaurants in the world.
Turandot is quite possibly the gleaming jewel of Moscow’s increasingly glittering culinary scene for wealthy diners. Rumours put the costs of the dining palace at more than $50 million, and it took more than six years to build.
Result: China meets Château de Versailles.
The restaurant is owned by artist Andrei Dellos who also owns the famous Café Pushkin nearby and has several other projects in Moscow, as well as abroad including Betony in New York and Café Pouchkine in Paris.
There are 500 seats throughout the grand restaurant – 200 in the main dining room (1st and 2nd floor), 125 in private cabinets and 175 in banquet halls. The menu is essentially Chinese although there’s also a 12-cover Japanese kitchen.
The current menus were designed by Hong Kong-born and London-based, renowned restaurateur and culinary consultant Alan Yau (Hakkasan).
Now Turandot is ready to expand the Asian line and are looking for an Executive Chef with an expertise within Pan-Asian cuisine to deliver an exciting and innovative food experience.
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New York Times: Turandot – where the highrollers dine.
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THE CHALLENGE
The Executive Chef should be able to handle volume with ease whilst delivering high quality and consistency, build and develop a solid and stable team environment including overseeing coaching of all junior staff.
In addition conducting regular communication meetings and training sessions to ensure skills and knowledge remain at an optimum among the kitchen staff, also maintaining all health and safety standards.
The Executive Chef works closely with the experienced General Manager in order to achieve targets and budgets. The Executive Chef oversees the management of 30 cooks.
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THE PROFILE
The Executive Chef must be an accomplished chef with experience working within a high end restaurant environment. He or she possess an in-depth cross-exposure to all areas of a volume, quality orientated kitchen, has great cooking skills and a passion for Japanese cuisine.
He or she must also be an excellent ‘all-rounder’.
The Executive Chef has complete flexibility and dedication, combined with the ability to thrive under pressure and achieve results, regardless of environments, conditions and circumstances.
He or she has the ability, experience and passion to drive a very large quality orientated kitchen operation. With this in mind, The Executive Chef should be standard driven at all times as well as posses an acute attention to detail.
The Executive Chef has an integral knowledge of all kitchen management, production and supply matters, as well as a disciplined, systematic, structured and rational approach towards management. He or she has the ability to lead from the front in a ‘hands on’ manner, always happy to demonstrate and train by leading by example.
The Executive Chef must demonstrate belief in teamwork, people, people’s development and training. He or she possesses excellent communication skills thus being able to efficiently co-ordinate inter-departmental relations.
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THE REMUNERATION
USD 8,000 net monthly, a suitable apartment in Central Moscow close to the restaurant, medical insurance, 28 days paid vacation and annual return flights to a destination of own choosing.
On all matters of interest, please contact Kristian Brask Thomsen at
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