Chef De Partie

department:

Kitchen / Catering

report to:

Restaurant manager

We are looking for a Chef De Partie to manage a specific kitchen section and ensure all dishes are prepared with consistency, quality, and strong presentation. The role includes food preparation, section management, quality control, and supporting junior kitchen staff.

Key Responsibilities:

Manage a kitchen section such as grill, hot, cold, or pastry.
Prepare and cook dishes according to recipes and brand standards.
Maintain quality, portion control, presentation, and food safety standards.
Monitor stock levels and ensure proper ingredient storage.
Guide and support junior chefs during daily operations.

requirements:

2–4 years of professional kitchen experience, preferably with Turkish cuisine.
Culinary degree or equivalent high-volume kitchen experience.
Strong knowledge of culinary techniques, kitchen equipment, hygiene, and safety.
Ability to supervise junior staff and manage section operations.

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