Turkish/Arabic Chef de Partie

About the role

The Turkish/Arabic Chef de Partie will manage 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, this role supports the Sous Chef in delivering exceptional dining experiences while controlling food costs and maintaining operational excellence.

Key responsibilities

• Produce high‑quality Turkish and Arabic dishes following standardized recipes and ensure junior staff can replicate the same standards.
• Coordinate restaurant, banquet and overall food production, checking set‑ups, timing, and portion control to minimise waste.
• Maintain HACCP compliance, oversee cleaning and sanitation of all kitchen equipment, and work with engineering on maintenance issues.
• Monitor stock levels, ensure proper storage, and collaborate with receiving and storeroom to meet quality specifications.
• Train, motivate and evaluate junior kitchen staff, assisting the Section Head with performance appraisals.

Required profile

• Minimum 3 years culinary experience with at least 1 year in a similar Chef de Partie role in an international‑class hotel.
• Proven expertise in Turkish (kebabs, pide, lahmacun, meze, baklava) and Arabic (mezze, shawarma, machboos, ouzi, manakish) cuisines.
• Strong grilling skills, preferably charcoal, and solid knowledge of spice profiles and traditional cooking techniques.
• Good communication in English; Arabic or Turkish is an advantage.
• Physically fit, customer‑oriented, self‑starter with the ability to work long hours in a fast‑paced environment.

Required skills

• HACCP and food safety standards compliance.
• Portion control and food cost management.
• Charcoal grilling techniques.
• Effective stock handling and waste minimisation.