Turkish Cold Kitchen Chef de Partie – Meze & Dips Expert

Siham International Trading Co.; Bodrum; On-site; TRY 90,000 - 130,000; Full time

Benefits offered by this job

Competitive salary packages

Visa (1 year) & Flights for non-citIZ

Accommodation

Transportation Allowance

Career development & Internal promos

Creative & collaborative work culture

Exposure to premium events

Cultural diversity

Job summary

Siham International Trading Co. in Bodrum is seeking an experienced Chef de Partie – Cold Section to lead Turkish cold dishes, meze, salads and dips in a fine-dining setting.

The ideal candidate has 3–5 years in a high-end kitchen, strong knowledge of Turkish meze and traditional preparations, and solid HACCP skills. English is an advantage; you will train juniors and maintain peak quality under pressure.

Qualifications

• 3–5 years of professional kitchen experience.
• Previous Chef de Partie – Cold Section / Garde Manger in fine-dining or premium hospitality.
• Strong knowledge of Turkish meze, cold appetizers, salads and traditional preparations.
• Good understanding of food safety and HACCP standards.
• Strong knife skills and food preparation techniques.
• Ability to work under pressure with high-volume service and maintain presentation.

Responsibilities

• Prepare and execute Turkish cold dishes, meze, salads and dips to standard recipes.
• Demonstrate knowledge of traditional Turkish ingredients and techniques.
• Maintain consistency, accuracy and presentation across dishes.
• Ensure proper mise en place, storage, labeling and rotation of ingredients.
• Train and support Commis Chefs and junior kitchen team members.
• Collaborate with Sous Chef and Head Chef for smooth kitchen operations.

Skills

Turkish cuisine

Turkish meze

Meze and salads

Dips and appetisers

Food safety & HACCP

Knife skills

Attention to detail

Teamwork

Job description

Siham International Trading Co. in Bodrum is seeking an experienced Chef de Partie – Cold Section to lead Turkish cold dishes, meze, salads and dips in a fine-dining setting.

The ideal candidate has 3–5 years in a high-end kitchen, strong knowledge of Turkish meze and traditional preparations, and solid HACCP skills. English is an advantage; you will train juniors and maintain peak quality under pressure.