We are looking for an experienced Executive Chef to lead and elevate the culinary program of a high-volume, premium corporate dining operation. In this role, you will take full ownership of a newly built, modern kitchen and oversee a dynamic food program serving 350+ people daily across breakfast, lunch, and dinner. You will lead a team of 10 kitchen professionals and design a global rotating cuisine that delivers both variety and consistently high quality.
This is a unique opportunity to shape a food experience from the ground up in a fast-paced environment where dining is central to company culture, combining creativity, operational excellence, and scale.
Lead all day-to-day kitchen operations, ensuring excellence in food quality, consistency, and service
Define and execute a global rotating menu strategy, delivering diverse and engaging culinary experiences
Design seasonal, ingredient-driven menus using high-quality, locally sourced products where possible
Embed dietary inclusivity into all offerings, including vegan, vegetarian, halal, and gluten-free options
Oversee and enforce the highest standards of food safety, hygiene, and compliance
Implement and manage HACCP processes and food safety systems
Own food cost control, inventory management, supplier relationships, and ordering processes
Drive initiatives around sustainability, waste reduction, and responsible sourcing
Recruit, lead, and develop a team of 10 kitchen professionals, including scheduling and performance management
Plan and execute 2-3 major company events annually, alongside ongoing internal catering needs
Collaborate with cross-functional stakeholders to ensure food remains a core part of the workplace experience
10+ years of senior kitchen leadership experience, P&L ownership, and leading diverse teams
Proven experience managing high-volume food operations
Strong background in global or multi-cuisine environments and menu development
Demonstrated ownership of P&L for a food operation of meaningful scale
Experience leading and developing diverse kitchen teams
Food Safety & Hygiene certification (minimum Level 3 equivalent)
Hands-on experience with HACCP implementation
Strong understanding of local food safety regulations in Turkey (ISO 22000 is a plus)
Excellent leadership, organizational, and communication skills
Monday-Friday working pattern
Opportunity to lead a new, fully equipped kitchen
Ability to shape and own a high-impact culinary program from the ground up
High level of creative freedom in menu design and food strategy
A culture where food is treated as a central part of the employee experience, not a support function
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