Chef de Partie - Pastry Turkish Delights

Key Responsibilities: 1. Food Preparation & Cooking

• Supervise and prepare dishes according to hotel standards and recipes.
• Ensure consistency in food quality presentation and taste.
• Manage cooking techniques and timings to maintain efficiency.

• Oversee a specific section (e.g. grill, sauce, pastry, fish, or meat).
• Train and mentor junior chefs and commis chefs.
• Coordinate with other kitchen sections for smooth service.

• Maintain strict hygiene and food safety standards (HACCP).
• Ensure proper storage, labeling, and handling of ingredients.
• Monitor kitchen cleanliness and ensure compliance with health regulations.

• Manage stock levels and minimize wastage.
• Assist in ordering and inventory management.
• Control portion sizes to maintain food costs.

• Work closely with the Sous Chef and Executive Chef for menu planning.
• Communicate effectively with front-of-house staff regarding special requests.
• Contribute to menu innovation and seasonal changes.

• Education: Diploma or degree in Culinary Arts or a related field.
• Experience: Minimum 2-3 years of experience as a CDP or in a similar role within a five-star hotel or fine dining restaurant.