Turkish Cold Kitchen Chef de Partie

Siham International Trading Co.; Fatih; On-site; TRY 2,066,000 - 2,656,000; Full time

Benefits offered by this job

Competitive salary packages

Visa & Flights

Accommodation

Transportation allowance

Career development

Creative & collaborative culture

Exposure to premium events

Job summary

SIHAMCO invites an experienced Chef de Partie – Cold Section to join its culinary team. You will expertly prepare Turkish cold dishes, meze, salads, dips and cold canapés to a high standard in a fine-dining environment.

The role requires 3–5 years in a professional kitchen, strong knowledge of Turkish ingredients and HACCP practices, and the ability to lead junior staff during peak service while maintaining exquisite plating and consistency.

Qualifications

• 3–5 years of professional kitchen experience, preferably in Turkish cuisine.
• Experience as Chef de Partie – Cold Section / Garde Manger in fine-dining or premium hospitality.
• Strong knowledge of Turkish meze, cold appetisers, salads and dips.
• Good understanding of food safety and HACCP standards.
• Excellent attention to detail and presentation.

Responsibilities

• Prepare and execute Turkish cold dishes, meze, salads and appetisers according to recipes.
• Maintain high standards of presentation and plating.
• Ensure proper mise en place, portion control and minimal waste.
• Work with the Sous Chef and Head Chef to ensure smooth operations.
• Train and support Commis Chefs and junior kitchen staff.
• Adhere to HACCP, safety and hygiene procedures.

Skills

Turkish cuisine

Meze knowledge

Knife skills

Attention to detail

Teamwork

English communication

Job description

SIHAMCO invites an experienced Chef de Partie – Cold Section to join its culinary team. You will expertly prepare Turkish cold dishes, meze, salads, dips and cold canapés to a high standard in a fine-dining environment.

The role requires 3–5 years in a professional kitchen, strong knowledge of Turkish ingredients and HACCP practices, and the ability to lead junior staff during peak service while maintaining exquisite plating and consistency.