Demi Chef De Partie

Mandarin Oriental Bosphorus İstanbul

The Group 

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world.

Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place.

The Hotel

Mandarin Oriental Bosphorus, Istanbul has become Mandarin Oriental Hotel Group's second hotel in Turkey. The hotel is located on the European side of Istanbul, in the luxurious residential district of Kuruçeşme, right next to the unique Bosphorus.

Redefining luxury with its sophisticated design and architecture inspired by Istanbul's uniquely beautiful mansions and palaces, our hotel is located on the shores of the Bosphorus with two outdoor pools in the city center with lush and generous gardens, 100 spacious rooms and suites with large living spaces, rich Sunday brunches with Turkish and international cuisine, Novikov Restaurant, the international representative of modern Asian and Italian cuisines; Olea & Bar, offering the most exclusive flavors of Italian cuisine; Hakkasan, world-renowned for its innovative interpretation of China's traditional Cantonese cuisine; and Bosphorus Lounge, home to delicious snacks and tea-time rituals. The Spa at Mandarin Oriental Bosphorus, Istanbul is the city's most comprehensive health, beauty, and wellness center with 3,500 square meters of The Spa at Mandarin Oriental Bosphorus, Istanbul.

Duties and Responsibilities

To compile the daily mise en place.

To work under the direction of both the Chef de Parties and Sous Chefs.

To prepare food for the restaurant, room service and banqueting, including a la carte and our menus including any special requests.

To promote effective teamwork.

To prepare all meat, fish, vegetable sauces and poultry.

To carry out all meat, fish, poultry preparations.

To cook all food items as requested, serving as expected.

To ensure that all the products have been delivered and to inform his supervisor of any short delivery and also to check if any products are not the standard of quality required.

To prepare attractive food displays.

To receive, prepare and cook any orders from the Sous Chef.

To clean and maintain all kitchen areas, including equipment and tolls to hotel standards.

To report any potential health or hygiene hazards.

To be responsible for the collection of stores.

To receive food items, signing as representative of hotel.

Check that all the refrigerators are cleaned, set-up the workstation for the day.

In the absence of Chef de Partie, takes over and fully in charge of the department at any time required.

To support company's philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.

To liaise with the Stewarding Team to ensure that high standards of cleanliness are maintained, i.e. machinery, small equipment, floors, refrigerators, etc.

To works in compliance with Safe, Sound & Sustainable guidelines.