Chef De Partie (Turkish Baklava)

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• Prepare, produce, and present a variety of traditional Turkish Baklava and related pastry products according to approved recipes, hotel standards, and food safety requirements.
• Prepare different varieties of Turkish Baklava, including traditional Baklava, Pistachio Baklava, Walnut Baklava, Şöbiyet, Bülbül Yuvası, Sarma, and other Turkish pastry specialties as required.
• Prepare all ingredients and mise en place required for daily production, ensuring that all products are fresh, properly measured, and available before production begins.
• Follow standard recipes and established preparation methods to ensure consistency in taste, texture, appearance, portion size, and quality.
• Prepare and handle filo/phyllo dough carefully to achieve the required thickness, texture, layering, and final product quality.
• Ensure accurate preparation of fillings, including pistachios, walnuts, and other approved ingredients, according to the required recipes and specifications.
• Prepare butter, syrup, and other components used in Baklava production according to established recipes and quality standards.
• Control the baking process, including oven temperature and baking time, to ensure that Baklava is evenly baked, crisp, golden, and of the required quality.
• Ensure that syrup is prepared and applied correctly to achieve the required sweetness, texture, and consistency without affecting the crispness of the pastry.
• Pay close attention to portion sizes, cutting techniques, shapes, and presentation to maintain consistency and control food costs.
• Ensure that all finished products are presented attractively and according to the hotel’s pastry and presentation standards.
• Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation throughout the production process.
• Follow HACCP and Food Safety Management System requirements when handling, preparing, storing, and presenting all pastry products.
• Ensure that all potentially hazardous ingredients are handled and stored at the correct temperatures according to food safety requirements.
• Store all ingredients and finished products correctly, ensuring proper covering, labeling, dating, temperature control, and storage conditions.
• Check the quality, freshness, and quantity of ingredients before production and report any shortages or quality problems to the Chef in Charge.
• Ensure proper stock rotation according to FIFO principles and minimize product spoilage and unnecessary waste.
• Make the best possible use of available ingredients while maintaining product quality and controlling production costs.
• Prepare daily production according to the business volume, buffet requirements, banquets, à la carte orders, special events, and production schedules.
• Coordinate with the Pastry Chef, Sous Chef, and other kitchen sections to ensure smooth production and timely delivery of products.
• Assist in developing new Turkish Baklava varieties, presentations, shapes, and decorative concepts under the direction of the Executive Pastry Chef.
• Maintain the cleanliness and organization of all workstations, equipment, utensils, refrigerators, storage areas, and production areas assigned to the section.
• Ensure that all pastry equipment and tools are used correctly and safely and report any damaged or malfunctioning equipment to the responsible manager.
• Assist junior pastry employees by providing guidance on Baklava preparation techniques, recipes, portioning, baking, syrup preparation, and presentation standards.
• Complete and maintain all records related to food preparation, production, storage, temperature control, and food safety as required by the Food Safety Management System.
• Implement departmental instructions and training related to energy conservation and ensure responsible use of ovens, refrigeration equipment, water, and other resources.
• Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution.
• Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
• Carry out all other duties assigned by managers and hotel management that are not specified in the job description.

• Education: At least a high school or vacation diploma.
• Experience: At least 8 years of practical experience.
• Foreign Language: Not required.
• Courses and Seminars: Prior attendance in courses and seminars in the related field.
• Computer Literacy: Not required.
• Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.

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Note: Customization may be included for any specific local or legislative requirements, such as work permits
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