Chef de Partie COLD CDP - Turkish

We are seeking an experienced Chef de Partie – Cold Section with strong knowledge of Turkish cuisine to join our culinary team. The successful candidate will be responsible for preparing and presenting a range of traditional and contemporary Turkish cold dishes, meze, salads, dips and cold appetisers , maintaining the highest standards of quality, consistency and presentation within a fine-dining environment. Key Responsibilities Prepare and execute Turkish cold dishes, meze, salads, dips and appetisers according to established recipes and presentation standards. Demonstrate strong knowledge of traditional Turkish ingredients, flavours and preparation techniques. Prepare dishes such as hummus, muhammara, ezme, haydari, cacık, stuffed vegetables, cold seafood, salads and assorted meze . Ensure all dishes are prepared with consistency, accuracy and attention to detail. Maintain excellent standards of presentation and plating. Ensure daily mise en place is completed efficiently and to the required standard. Maintain proper portion control and minimise food waste. Monitor the quality and freshness of ingredients used within the cold section. Ensure correct storage, labelling and rotation of ingredients. Maintain a clean, organised and hygienic workstation at all times. Follow HACCP, food safety and hygiene procedures. Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations. Assist with menu trials, tastings and new dish development when required. Support and train Commis Chefs and junior kitchen team members. Maintain high standards during busy service periods while ensuring consistency and quality. Requirements Minimum 3–5 years of professional kitchen experience , preferably within Turkish cuisine. Previous experience as a Chef de Partie – Cold Section / Garde Manger in a fine-dining restaurant, luxury hotel or premium hospitality environment. Strong knowledge of Turkish meze, cold appetisers, salads, dips and traditional preparations . Good understanding of food safety and HACCP standards. Strong knife skills and food preparation techniques. Excellent attention to detail and presentation. Ability to work efficiently under pressure in a high-volume kitchen. Strong teamwork and communication skills. Professional, disciplined and organised approach to kitchen operations. Turkish culinary experience is highly preferred. English communication skills are an advantage. SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019. At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up. Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative…