Chef de Partie

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Nestled in the charming town of Yalikavak, MGallery The Bodrum Hotel is just minutes away from the famous Yalikavak Marina. The hotel offers a range of thoughtfully designed rooms from cozy Junior Suites to luxurious Executive Suites, and spacious Two-Bedroom Family Suites, each room combines comfort and style for a delightful stay.

Situated by a private beach area, the hotel is a top choice for couples, honeymooners, families, and travelers seeking tranquility.

The five star two-year-old hotel offers; exclusive sandy beach, an infinity pool, beachfront restaurants and bars, The spa features an indoor pool, hamam, gym, and soothing treatments, inviting guests to relax and unwind.

A unique feature of the hotel is its role as an open art gallery, proudly displaying a curated collection of over 100 art pieces from around the world. MGallery the Bodrum Hotel offers more than just a beachfront escape; it is a comfortable, luxurious, and creatively inspiring haven, where every moment is designed to create an unforgettable experience.

• To report for duty punctually wearing the correct uniform and name badges at all times.
• Organize shifting in the section with regard to mise-en-place production and its service.
• Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner.
• Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
• Maintain good colleague relations and motivate colleagues
• Ensure that training on a one-to-one basis has been carried out and comprehended.
• Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding Mise-en-place and food storage.
• Attend daily and monthly meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
• Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure the necessary work has been carried out.
• Check the main information board regarding changes in any Banquets or other information regarding the organization.
• Keep the section clean and tidy.
• Pass all information to the next shift.
• Accidents and sickness to be written in log book and report to the Executive Chef / Executive Sous Chef.
• Check Demi Chefs / Commis Chefs on his/her section:  e.g. regarding personal hygiene.
• Assist the Chef de Cuisine in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.

• Strong leadership, training and motivational skills.
• Strong organizational skills and ability to work in stressful fast paced environment.

EXPERIENCE:

• Minimum 2 years cooking experience.

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.