Turkish/Arabic Chef de Partie at Accor

Baie Sainte Anne, Baie Ste. Anne, Seychelles -

Full Time

Start Date

Immediate

Expiry Date

31 May, 26

Salary

0.0

Posted On

02 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Turkish Cuisine, Arabic Cuisine, Food Preparation, Recipe Adherence, Portion Control, Waste Management, HACCP Compliance, Staff Training, Grilling, Food Cost Control, Hygiene Standards, Communication Skills, Team Building, Adaptability, Creativity

Industry

Hospitality

Description

Company Description Raffles Seychelles, part of the esteemed Raffles Hotels & Resorts, boasts 20 ultra-luxury properties worldwide, some featuring exclusive branded residences. In 2023-24, four new Raffles hotels will be unveiled. The brand, named after Sir Stamford Raffles, exudes elegant British charm while catering to the modern lifestyles of well-travelled guests. With warm, personalized service and iconic Raffles Butlers, we offer an atmosphere of generosity. Our hotels are not just accommodations; they are art museums, culinary hubs with renowned chefs, and pioneers in next-gen wellness experiences. We prioritize cultural and natural heritage preservation, employing experts within our properties. At Raffles, guests transform into friends and eventually become family. It's a place to celebrate, explore, exchange ideas, and discover a new dimension of luxury that resonates with emotions as gracefully as the Raffles name itself. Job Description 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 food Prepare and present authentic Turkish and Arabic dishes following standardized recipes Responsible to have adequate raw products available in respective section to produce the daily volume of food required Responsible to assist section head in continuous training of junior staff Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage Check stores and refrigerators and oversee proper storage and recycling of leftovers Ensure effective communication among the kitchens and with other departments Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications Be responsible for the proper storing and recycling of leftovers Hygiene and Sanitation/ Maintenance Follow HACCP guidelines and ensure that staff comply with HACCP guidelines Work closely with Chief Steward to monitor and ensure that all equipment cleaning is properly conducted and according to schedule Check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms Ensure work areas and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per HACCP policy Ensure refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean Check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean at all times, and the contents are always fresh and dated Ensure exhaust hoods, stoves, ovens, salamanders, steamers, filters, boiling pans, hot and cold cabinets etc. are spotless and cleaned on a daily basis Human Resources and Training Trains and motivates all junior staff by direction of established Raffles’ standards Report to Section Head on all staff and operation matters; assist in performance appraisals Attend all allocated training classes, staff meetings and give suggestions for improvement Monitor staff schedules and ensure punctuality at work Coordinate Restaurant/Banquet/food production, and all specific duties to junior staff PERSONAL 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 fit People & customer oriented Motivator & self starter; displays initiative & creativity Team builder Willing to work long hours with a positive attitude and high energy level Committed, flexible & ability to adapt to different working locations Strong 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 Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

The Chef de Partie is responsible for managing a designated kitchen section, ensuring the preparation and presentation of authentic Turkish and Arabic dishes meet the highest standards of quality and consistency. This role also involves training junior staff, monitoring operational efficiency, and strictly adhering to hygiene and food safety guidelines.