Chef De Partie

About the role

The Chef de Partie will lead a specific kitchen section at Fairmont Quasar Istanbul, ensuring high‑quality food preparation, smooth service flow, and strict adherence to hygiene standards.

Key responsibilities

• Report for duty punctually and wear the correct uniform at all times.
• Organise shift planning and mise‑en‑place production for the assigned section.
• Assign tasks to Demi Chefs and Commis Chefs and verify correct execution.
• Prepare daily wine, dry‑store, and food requisitions, ensuring optimal stock rotation.
• Maintain good colleague relations, motivate the team and provide one‑to‑one training.
• Check food preparation for portion size, quantity and quality according to recipe standards.
• Complete daily checklists for mise‑en‑place and food storage.
• Attend daily and monthly meetings with the Chef de Cuisine and report any equipment issues.
• Update the main information board with banquet changes and other relevant details.
• Keep the section clean, tidy and pass all necessary information to the next shift.
• Monitor personal hygiene of team members and assist the Chef de Cuisine as required.

Required profile

• Proven experience working in a hotel or restaurant kitchen environment.
• Ability to lead a small team and coordinate tasks efficiently.
• Strong attention to detail and commitment to food quality.
• Good communication skills and willingness to follow health and safety standards.

Required skills

• Mise‑en‑place preparation
• Inventory and requisition handling
• Portion control
• Basic equipment troubleshooting
• Hygiene monitoring