Turkish Cold Meze Chef de Partie

SIHAMCO; Fatih; On-site; TRY 420,000 - 650,000; Full time

Benefits offered by this job

Visa (1 year temp)

Accommodation

Transportation Allowance

Career development

Internal promotions

Premium hospitality & events

Cultural diversity

Job summary

SIHAMCO is seeking an experienced Chef de Partie – Cold Section to join our culinary team in a luxury Turkish dining concept. You will prepare and present traditional and contemporary Turkish cold dishes, meze, salads, dips and appetisers in a fine-dining environment.

With 3–5 years of professional kitchen experience, you will uphold HACCP standards, ensure portion control, mentor junior kitchen staff, and maintain high standards during busy services.

Qualifications

• 3–5 years of professional kitchen experience in Turkish cuisine.
• Experience as Chef de Partie – Cold Section / Garde Manger in fine-dining, luxury hotel or premium hospitality.
• Strong knowledge of Turkish meze, cold appetisers, salads, dips and traditional preparations.
• Good understanding of food safety and HACCP standards.
• Strong knife skills and food preparation techniques.
• Excellent attention to detail and presentation.
• Ability to work efficiently under pressure in a high-volume kitchen.
• Strong teamwork and communication skills.

Responsibilities

• Prepare and execute Turkish cold dishes, meze, salads, dips and appetisers according to established recipes and presentation standards.
• Demonstrate strong knowledge of traditional Turkish ingredients, flavours and preparation techniques.
• Prepare dishes such as hummus, muhammara, ezme, haydari, cacık, stuffed vegetables, cold seafood, salads and assorted meze.
• Ensure all dishes are prepared with consistency, accuracy and attention to detail.
• Maintain excellent standards of presentation and plating.
• Ensure daily mise en place is completed efficiently and to the required standard.
• Maintain proper portion control and minimise food waste.
• Monitor the quality and freshness of ingredients used within the cold section.
• Ensure correct storage, labelling and rotation of ingredients.
• Maintain a clean, organised and hygienic workstation at all times.
• Follow HACCP, food safety and hygiene procedures.
• Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations.
• Assist with menu trials, tastings and new dish development when required.
• Support and train Commis Chefs and junior kitchen team members.
• Maintain high standards during busy service periods while ensuring consistency and quality.

Skills

Turkish cuisine

Meze & cold dishes

Food safety HACCP

Plating & presentation

Teamwork

Job description

SIHAMCO is seeking an experienced Chef de Partie – Cold Section to join our culinary team in a luxury Turkish dining concept. You will prepare and present traditional and contemporary Turkish cold dishes, meze, salads, dips and appetisers in a fine-dining environment.

With 3–5 years of professional kitchen experience, you will uphold HACCP standards, ensure portion control, mentor junior kitchen staff, and maintain high standards during busy services.