Chef de Partie - Japanese Cuisine (Fluent in Japanese)

About the role

Swissôtel The Bosphorus, a five-star luxury hotel in Beşiktaş, Istanbul, is looking for a Chef de Partie for its Japanese cuisine section. The role oversees the Japanese part of the kitchen, ensuring authenticity, consistency and operational excellence, and supports the development of the Japanese dining experience.

Key responsibilities

• Oversee the daily operation of the Japanese cuisine section.
• Prepare and present authentic Japanese dishes to the highest quality standards.
• Ensure consistency in food preparation, presentation and portion control.
• Maintain food safety, hygiene and sanitation standards.
• Manage mise en place and support efficient kitchen operations.
• Assist with inventory management and cost control.
• Support the training and development of junior kitchen team members.
• Collaborate with the culinary leadership team to uphold operational and quality standards.

Required profile

• Previous experience as a Chef de Partie or higher in Japanese cuisine.
• Professional proficiency in Japanese, with native level highly preferred.
• Demonstrated ability to independently manage a Japanese kitchen section.
• Experience in fine dining, luxury hospitality or high-end restaurants.
• Ability to work independently and in a fast-paced environment.
• International experience and exposure to premium dining concepts are a strong advantage.

Required skills

• Strong hands-on expertise in authentic Japanese culinary techniques and traditions.
• Knowledge of Japanese ingredients, preparation methods and presentation standards.
• Excellent organisational, communication and leadership skills.