Demi Chef de Partie

About the role

The Demi Chef de Partie will support the kitchen team in delivering high‑quality dishes at our Le Méridien hotel in Istanbul. This full‑time, onsite position involves preparing both hot and cold menu items, maintaining food safety standards, and ensuring smooth service during busy periods.

Key responsibilities

• Prepare special meals and substitute items according to recipes and presentation standards.
• Regulate temperatures of ovens, broilers, grills and roasters; pull and thaw frozen items.
• Maintain accurate food logs and monitor portion sizes, garnish, and overall quality.
• Communicate with the Chef about excess inventory for daily specials and inform service staff of menu changes.
• Assist with hiring, training, scheduling and performance coaching as needed.
• Follow all safety, security and hygiene policies; report any incidents or maintenance needs.
• Perform physical tasks such as lifting up to 25 lb, standing for long periods, and reaching overhead.

Required profile

• Technical, trade or vocational school degree in culinary arts or a related field.
• Minimum of 3 years of relevant kitchen experience.
• No prior supervisory experience required.
• Ability to work in a fast‑paced, team‑oriented environment.

Required skills

• Oven operation
• Broiler operation
• Grill operation
• Roaster operation
• Food logging and inventory tracking
• Cold food preparation