Turkish & Arabic Chef de Partie

About the role

Raffles Seychelles is seeking a Chef de Partie specialized in Turkish and Arabic cuisine to join its culinary team. You will be responsible for preparing authentic dishes, maintaining high standards of quality and hygiene, and supporting the Sous Chef and Chef de Cuisine in daily operations.

Key responsibilities

• Prepare and present authentic Turkish and Arabic dishes following standardized recipes.
• Manage a designated kitchen section, ensuring raw products are available for daily production.
• Train and supervise Commis and Trainee cooks to achieve consistent quality.
• Coordinate restaurant, banquet and food production set‑ups, ensuring correct timing and presentation.
• Monitor portion control, minimise waste and oversee proper storage and recycling of leftovers.
• Maintain communication with receiving, storeroom and other departments to guarantee quality of incoming goods.
• Follow HACCP guidelines and ensure all kitchen staff comply with food safety standards.
• Work with the Chief Steward to guarantee proper cleaning and maintenance of kitchen equipment.

Required profile

• Proven experience in a Chef de Partie role, preferably within a luxury hotel or resort.
• Strong knowledge of Turkish and Arabic culinary traditions.
• Ability to train junior kitchen staff and work collaboratively with the culinary team.
• Understanding of HACCP and food safety regulations.

Required skills

• Turkish cuisine preparation
• Arabic cuisine preparation
• Portion control and recipe costing
• Food safety and HACCP compliance
• Kitchen equipment operation and cleaning

What we offer

• Opportunity to work in an ultra‑luxury resort brand.
• Exposure to a diverse, international guest portfolio.
• Professional development within a renowned culinary environment.