Chef de Partie

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 supervise and demonstrate cooking methods for all outlets, when required

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.