Chef de Partie

In charge of the kitchen production and overseen the day to day business as instructed, mise-en-place by outlet as per present standards as well as dispatching the same in the proper manner.

Food requisition and control of stock items.

The Chef de Partie will report directly to the Garde Manger Chef, Junior Sous Chef, Sous Chef and Chef de Cuisine

To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring personal appearance and hygiene standards are an example for the team

To co-ordinate all the team members, ensuring they perform well and cohesively

To check and supervise all aspects of the kitchen

Work closely with his/her supervisor department head on determining the quantity of food purchased and prepared for daily business with a view to exercise the maximum control on wastage and achieve optimum profitability.

To ensure that all products have been delivered and to inform his/her supervisor of any short delivery and also to check if any products are not the standard of quality required.

To work closely with other sous chefs on all day to day matters

To ensure all information relating to bookings and movements is communicated appropriate and understood by all team members

To check function sheets daily and communicate any movements to the team

To supervise and demonstrate cooking methods for all outlets, when required

Check that all the refrigerators are cleaned, set-up the work station for the day.

To observe and test foods being served 

Previous work experience in a comparable position in a four or five star hotel or similar restaurant for a minimum of 5 years. Successful incumbent must have good knowledge of English spoken and written language as well as experience living and working in Turkey.