Chef de Partie (Turkish Pide Speciality)

We are seeking an experienced and detail-oriented Chef de Partie specializing in Turkish pide to join our culinary team in Phu Quoc, Vietnam. In this role, you will be responsible for overseeing the preparation and execution of authentic Turkish pide dishes, maintaining the highest standards of quality, consistency, and presentation. You will lead a section of the kitchen with professionalism and precision, ensuring that every dish meets our exacting standards while fostering a collaborative and efficient work environment.

• Prepare and cook authentic Turkish pide using traditional techniques and high-quality ingredients
• Oversee the daily operations of the pide station, ensuring all dishes are prepared to specification and plated with precision
• Maintain strict adherence to food safety, sanitation, and hygiene standards at all times
• Develop and innovate pide recipes and menu items while respecting traditional Turkish culinary methods
• Train, mentor, and supervise junior kitchen staff, ensuring they meet quality and performance expectations
• Manage inventory, ordering, and stock rotation for the pide station
• Monitor portion control and food costs to maintain profitability without compromising quality
• Collaborate with the head chef and other kitchen staff to ensure seamless service during all shifts
• Maintain organized and efficient station setup, including proper equipment maintenance and cleanliness
• Conduct quality checks on all dishes before service to ensure consistency and presentation standards
• Work effectively under pressure during peak service times while maintaining composure and attention to detail

• Proven expertise in Turkish pide preparation and authentic Turkish culinary techniques
• Minimum 5 years of professional kitchen experience, with at least 2 years specializing in Turkish cuisine or pide preparation
• Advanced knife skills and proficiency with specialized pide-making equipment
• Strong knowledge of Turkish ingredients, flavor profiles, and traditional cooking methods
• Demonstrated ability to lead and manage a kitchen station with multiple team members
• Excellent understanding of food safety regulations and HACCP principles
• Strong organizational and time management skills with the ability to multitask in a fast-paced environment
• Creative mindset with the ability to develop innovative dishes while maintaining authenticity
• Proficiency in inventory management and cost control
• Excellent communication and interpersonal skills
• Ability to work collaboratively with diverse kitchen teams
• Experience training and developing junior culinary staff (preferred)
• Multilingual abilities, particularly Turkish or Vietnamese (preferred)
• Experience working in fine dining or specialty restaurants (preferred)

• The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.
• The ability to challenge the norm and work in an environment that is both creative and rewarding.
• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.
• A competitive package and plenty of development opportunities.