About this role
Position: Arabic -Turkish Chef de Partie
Department: Culinary
Reports to : Chef de Cuisine ______________________________________________________________________
PURPOSE OF POSITION
The Chef de Partie – Turkish & Arabic Cuisine is responsible for managing a designated section of the kitchen, preparing authentic Turkish and Arabic dishes to the highest standards of quality, presentation, hygiene, and consistency. This role supports the Sous Chef and Chef de Cuisine in delivering exceptional dining experiences while maintaining food cost control and operational excellence.
KEY ROLES & RESPONSIBILITIES
Operations
Produce high quality food in a specified area of the food preparation to ensure that Commis I, II, III and Trainee Cook are competent to produce the same high quality of foodPrepare and present authentic Turkish and Arabic dishes following standardized recipesResponsible to have adequate raw products available in respective section to produce the daily volume of food requiredResponsible to assist section head in continuous training of junior staffCoordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervisionCheck all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standardsMonitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilageCheck stores and refrigerators and oversee proper storage and recycling of leftoversEnsure effective communication among the kitchens and with other departmentsWork closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specificationsBe responsible for the proper storing and recycling of leftoversHygiene and Sanitation/ Maintenance
Follow HACCP guidelines and ensure that staff comply with HACCP guidelinesWork closely with Chief Steward to monitor and ensure that all equipment cleaning is properly conducted and according to scheduleCheck all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order formsEnsure work areas and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per HACCP policyEnsure refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are cleanCheck drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean at all times, and the contents are always fresh and datedEnsure exhaust hoods, stoves, ovens, salamanders, steamers, filters, boiling pans, hot and cold cabinets etc. are spotless and cleaned on a daily basisHuman Resources and Training
Trains and motivates all junior staff by direction of established Raffles’ standardsReport to Section Head on all staff and operation matters; assist in performance appraisalsAttend all allocated training classes, staff meetings and give suggestions for improvementMonitor staff schedules and ensure punctuality at workCoordinate Restaurant/Banquet/food production, and all specific duties to junior staffPERSONAL ATTRIBUTES
Proven experience as Chef de Partie in Turkish and/or Arabic cuisine.Strong knowledge of traditional dishes such as:Turkish: Kebabs, Pide, Lahmacun, Meze, Baklava.Arabic: Mezze, Shawarma, Machboos, Ouzi, Grills, Manakish.Strong grilling skills (charcoal preferred).Experience in hotel environments preferred.Knowledge of spice profiles and traditional cooking techniques.Understanding of food cost control and waste management.Knowledge of HACCP and food safety standards.Good communication skills in English (Arabic or Turkish is an advantage)Physically fitPeople & customer orientedMotivator & self starter; displays initiative & creativityTeam builderWilling to work long hours with a positive attitude and high energy levelCommitted, flexible & ability to adapt to different working locationsStrong background in Arabic and Turkish cuisine
QUALIFICATIONS
Apprenticeship or College level
EXPERIENCE
Minimum of 3 years experience in the culinary field with at least 1 year experience in a similar capacity in an International Class Hotel