Offers “Accor”

19 days agoAccor

Chef de partie

  • Istanbul, TURKEY
  • Hotels - Restaurants

Job description

İş Tanımı

SECTION ONE:                           JOB OUTLINE

Job Title:

Chef De Partie


Food & Beverage



Job Band:

Level 2

Reporting Line:

Junior Sous Chef, Sous Chef, Head Chef, Executive Chef


Demi Chef De Partie, Commis I-II, Trainee

Other Relationships:

All departments


Job Summary/Purpose:

Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Promotes the work culture and the company’s core values.

Key Areas:

1. Essential Job Functions

2. Communication

3. Hygiene and Food Safety Management

4. Cost Control


Special Note:

The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.


SECTION TWO:                                  KEY AREAS


Position                                                 Chef De Partie





1. Essential Job Functions




·  To train, supervise and control the work of the kitchen personnel in the respective sections
·  To produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst the other Colleagues
·  To be responsible for the quantity and quality of the food supplies
·  To assist the section head in continuous training of the Demi Chef De Partie, Commis I/ II and Trainee Cook
·  To co-ordinate in detail on restaurant and banquet food production, and all colleagues under his supervision
·  To constantly check the quality of food prepared and served, and to ensure
·  that it is always of the highest standards

2. Communication

·  To contribute and work as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required
·  To ensure smooth and effective communication among the kitchens and with other departments
·  To maintain a professional and friendly attitude towards guests during contact

3. Hygiene and Food Safety Management

·  To be responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant
·  To work closely with the Chef Steward in maintaining the cleanliness of the kitchen area as prescribed by MOE standards and the pre-planning and execution of delivery and cleanliness of equipment
·  To ensure proper maintenance and usage of equipment
·  To ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
·  To make sure that working areas, working tables and working utensils are cleaned and sanitized as per ISO 22000 / HACCP policies
·  To ensure that food contents are always fresh and dated

4. Cost Control


·  To practice economy where food, paper supplies, electricity and water are concerned
·  To maintain food gross profit set by Hotel
·  To be able to demonstrate management abilities when required by the Chef’s Office dealing with budget matters; for example: Labor Costs, Training, Operating Equipment and Food Cost etc.
·  To ensure food portioning, serving, requisitions/ receiving from stores are properly controlled minimized wastage


Position                                                Chef De Partie






·  Physically fit
·  Clean and professional appearance


·  Oral and written fluency in Turkish & English



·  Good culinary knowledge
·  Culinary related certificates
·  Apprenticeship or any other culinary certificate/diploma preferred


·  Minimum 3 years of experience in the culinary field depending on position
·  3 years of experience in a Luxury Hotel preferred






·  Committed
·  Flexible
·  Positive attitude
·  High energy level
·  Motivator/self-starter
·  Team player/builder
·  Displays initiative and creativity
·  People and customer oriented
·  Flexible and adaptable to different working locations
·  Willing to work long hours in the kitchen

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