Turkish Cold Kitchen Chef de Partie — Meze & Plating Maestro

Siham International Trading Co.; Çankaya; On-site; TRY 150,000 - 210,000; Full time

Benefits offered by this job

Competitive salary

Visa & Flights

Accommodation allowance

Career development

Creative culture

Premium events exposure

Global brand experience

Job summary

Siham International Trading Co. is seeking an experienced Chef de Partie – Cold Section with strong Turkish cuisine knowledge to join our culinary team.

You will be responsible for preparing a range of traditional and contemporary Turkish cold dishes, emphasizing meze, salads, dips and cold appetisers in a fine-dining setting. The successful candidate will ensure consistency, quality and presentation while maintaining HACCP standards and working closely with Sous and Head Chefs.

Qualifications

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

Responsibilities

• Prepare Turkish cold dishes, meze, salads and appetisers to established recipes.
• Maintain high standards of presentation and portion control.
• Ensure proper mise en place and efficient kitchen workflow.
• Monitor freshness and storage of ingredients in the cold section.
• Assist with menu trials and train junior kitchen staff.

Skills

Turkish cuisine

Cold section / Garde Manger

High-volume kitchen

Food safety / HACCP

English communication

Job description

Siham International Trading Co. is seeking an experienced Chef de Partie – Cold Section with strong Turkish cuisine knowledge to join our culinary team.

You will be responsible for preparing a range of traditional and contemporary Turkish cold dishes, emphasizing meze, salads, dips and cold appetisers in a fine-dining setting. The successful candidate will ensure consistency, quality and presentation while maintaining HACCP standards and working closely with Sous and Head Chefs.