Chef de Partie

This role involves contributing to the overall success of the culinary team by executing tasks with precision, collaborating with colleagues, and maintaining a positive and efficient working environment.

• Assume responsibility for the assigned culinary section and any other special task assigned from time to time by the Sous Chef and Junior Sous Chef.
• Responsible for preparing, portioning, monitoring temperature, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Receive and examine food supplies required for the menu in order to ensure quality and quantity ensuring that it meet the established standards and specifications.
• Ensure preparation is carried out to the correct specifications and recipes in a timely manner.
• Ensure guest satisfaction and food quality standards.
• Proper use of materials in a continuous effort to keep wastage to a minimum.
• Perform all the tasks mentioned on the task list together with any additional duty assigned from time to time by the Sous Chef or Junior Sous Chef.
• Adhere to and enforce strict hygiene and safety standards, contributing to the overall cleanliness and organization of the kitchen.

Desired Candidate Profile

• Higher Secondary or equivalent
• Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills
• 1-2 years experience in the same role or 2 years experience as Demi Chef in a similar field
• Good knowledge in Food Safety and HACCP
• Experience in Turkish buffet restaurant is an added advantage