Demi Chef de Partie: Culinary Craft & Cost Control

Hilton; Şişli; On-site; TRY 300,000 - 360,000; Full time

Benefits offered by this job

Career development opportunities

Private Health Insurance

Go Hilton room discounts

Indoor Parking Privileges

Complimentary Dry Cleaning

Transportation allowance

Complimentary Shuttle Bus

Discount at sister hotels

Extended nursing hours for new mothers

Paternity leave

Job summary

Hilton Istanbul Bomonti Hotel & Conference Center is seeking a Demi Chef de Partie to join our culinary team. You will prepare and present high-quality dishes while helping maintain food costs and ensuring strict hygiene standards within a busy hotel kitchen.

The ideal candidate has at least 2 years of experience in an international kitchen, a culinary qualification or vocational certification, and a Basic Food Hygiene certificate.

Qualifications

• Minimum 2 years' experience as a Demi Chef de Partie.
• Experience in an international hotel or restaurant kitchen is preferred.
• Relevant culinary qualification or vocational certification (or equivalent).
• Basic Food Hygiene Certificate.

Responsibilities

• Prepare and present high quality dishes within company guidelines.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Prepare mis-en-place for all relevant menus.
• Assist in guest queries in a timely and efficient manner.
• Ensure foods are of good quality and stored correctly.
• Contribute to controlling costs and improving gross profit margins.
• Report maintenance, hygiene and hazard issues.
• Comply with health and safety and food safety legislation.

Skills

Strong communication

Time management

Quality-driven

Education

Culinary qualification or vocational certification

Basic Food Hygiene Certificate

Job description

Hilton Istanbul Bomonti Hotel & Conference Center is seeking a Demi Chef de Partie to join our culinary team. You will prepare and present high-quality dishes while helping maintain food costs and ensuring strict hygiene standards within a busy hotel kitchen.

The ideal candidate has at least 2 years of experience in an international kitchen, a culinary qualification or vocational certification, and a Basic Food Hygiene certificate.