Turkish/Arabic Chef de Partie

About the role

Raffles Seychelles is seeking a Chef de Partie specialized in Turkish and Arabic cuisine to lead a dedicated section of its culinary operation. You will work closely with the Sous Chef and Chef de Cuisine to deliver authentic, high‑quality dishes for restaurant and banquet service.

Key responsibilities

• Prepare and present authentic Turkish and Arabic dishes following standardized recipes.
• Ensure raw product availability and manage inventory for the designated section.
• Supervise and train Commis I, II, III and Trainee Cooks to maintain consistent quality.
• Coordinate food production for restaurant and banquet functions, checking set‑ups and timing.
• Implement portion control, minimise waste and oversee proper storage and recycling of leftovers.
• Maintain effective communication with other kitchen stations and hotel departments.
• Collaborate with receiving and storeroom teams to verify quality of incoming goods.
• Follow HACCP guidelines and ensure all kitchen equipment is cleaned according to standards.

Required profile

• Proven experience as a Chef de Partie or similar role in a hotel or upscale restaurant.
• Strong knowledge of Turkish and Arabic culinary traditions.
• Ability to lead, train and motivate junior kitchen staff.
• Commitment to hygiene, food safety and cost‑control standards.

Required skills

• HACCP compliance
• Turkish cuisine preparation
• Arabic cuisine preparation
• Portion control techniques
• Inventory and stock management
• Food safety and sanitation
• Kitchen equipment cleaning procedures

What we offer

• Opportunity to work in a world‑renowned luxury hotel brand.
• Exposure to a diverse, international guest portfolio.
• Professional development within a supportive culinary team.