Turkish Cold Kitchen Chef de Partie | Meze & HACCP

SIHAMCO; Muratpaşa; On-site; TRY 144,000 - 240,000; Full time

Benefits offered by this job

Accommodation

Transportation allowance

Career development

Internal promotions

Global exposure

Job summary

SIHAMCO is seeking an experienced Chef de Partie - Cold Section with strong Turkish cuisine knowledge to join our culinary team. You will prepare Turkish meze, hummus, ezme and other cold dishes, maintaining high standards of quality and presentation for a fine-dining environment.

Responsibilities include HACCP compliance, daily mise en place, training junior kitchen staff, and collaborating with the Head Chef on menu development during busy services.

Qualifications

• 3–5 years of professional kitchen experience.
• Chef de Partie - Cold Section / Garde Manger in fine-dining or luxury hospitality.
• Strong knowledge of Turkish meze, cold appetisers and salads.
• Good understanding of food safety and HACCP standards.
• Strong knife skills and food preparation techniques.
• Attention to detail and presentation.
• Ability to work under pressure in a high-volume kitchen.
• Strong teamwork and communication skills.
• Turkish culinary experience preferred; English skills are a bonus.

Responsibilities

• Prepare and execute Turkish cold dishes, meze, salads and dips.
• Maintain high standards of presentation and plating.
• Ensure mise en place and portion control; minimise waste.
• Monitor freshness and storage of ingredients; rotate as needed.
• Train and support Commis Chefs and junior staff.
• Collaborate with Sous Chef and Head Chef for menu trials.

Skills

Turkish cuisine

Meze & cold dishes

HACCP & food safety

Knife skills

Teamwork

Attention to detail

Job description

SIHAMCO is seeking an experienced Chef de Partie - Cold Section with strong Turkish cuisine knowledge to join our culinary team. You will prepare Turkish meze, hummus, ezme and other cold dishes, maintaining high standards of quality and presentation for a fine-dining environment.

Responsibilities include HACCP compliance, daily mise en place, training junior kitchen staff, and collaborating with the Head Chef on menu development during busy services.