Turkish/Arabic Chef de Partie

About the role

The Chef de Partie will lead a dedicated section of the kitchen, preparing authentic Turkish and Arabic dishes to the highest standards of quality, presentation and hygiene. Reporting to the Chef de Cuisine, the role supports the Sous Chef in delivering exceptional dining experiences for hotel guests and banquet events.

Key responsibilities

• Prepare and present authentic Turkish and Arabic dishes following standardized recipes.
• Manage the designated kitchen section, ensuring raw product availability and proper portion control.
• Supervise and train junior kitchen staff (Commis, Trainee Cook) to maintain high food quality.
• Coordinate restaurant, banquet and food production set‑ups, ensuring correct timing and presentation.
• Monitor hygiene, follow HACCP guidelines and oversee cleaning of equipment and work areas.
• Work with receiving and storeroom to verify quality of incoming goods.

Required profile

• Minimum 3 years culinary experience with at least 1 year as Chef de Partie in an international‑class hotel.
• Proven expertise in Turkish and/or Arabic cuisine, including dishes such as kebabs, pide, mezze, shawarma, machboos and baklava.
• Strong grilling skills, preferably with charcoal.
• Good communication in English; Arabic or Turkish is an advantage.
• Physically fit, motivated, team‑oriented and able to work long hours.

Required skills

• Turkish cuisine preparation
• Arabic cuisine preparation
• Charcoal grilling techniques
• HACCP compliance and food safety standards
• Food cost control and portion management