Chef de Partie - Japanese Cuisine (Fluent in Japanese)

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  Swissôtel The Bosphorus, Istanbul

  As one of Istanbul’s most distinguished hotels, Swissôtel The Bosphorus is located in Beşiktaş and has been providing an exceptional five-star luxury accommodation experience since 1991.

  Featuring 566 rooms and suites, 29 event venues, and 3 grand ballrooms, Swissôtel offers a sophisticated environment for meetings and events, accommodating groups ranging from 5 to 1,200 guests.

  Besides being a luxury hotel, Swissôtel is also a premier gastronomic destination. You will have the opportunity to advance your career within famous restaurants and bars such as Chalet, 16 Roof, Madhu’s and Sabrosa.

  Are you ready to join this esteemed brand and take the next step in your career at Swissôtel?

We are seeking a talented and experienced Chef de Partie - Japanese Cuisine to join our culinary team in Istanbul.

This role will take a key responsibility in overseeing the Japanese cuisine section of the kitchen, ensuring authenticity, consistency, and operational excellence. The successful candidate will play an important role in maintaining high culinary standards while supporting the development and execution of the Japanese dining experience.

Key Responsibilities:

• Oversee the daily operation of the Japanese cuisine section.
• Prepare and present authentic Japanese dishes to the highest quality standards.
• Ensure consistency in food preparation, presentation, and portion control.
• Maintain exceptional food safety, hygiene, and sanitation standards.
• Manage mise en place and support efficient kitchen operations.
• Assist with inventory management and cost control initiatives.
• Support the training and development of junior kitchen team members.
• Collaborate with the culinary leadership team to uphold operational and quality standards.

• Previous experience as a Chef de Partie or higher position in Japanese cuisine.
• Strong hands-on expertise in authentic Japanese culinary techniques and traditions.
• Professional proficiency in Japanese language is required; native level is highly preferred.
• Demonstrated ability to independently manage a Japanese kitchen section.
• Experience in fine dining, luxury hospitality, or high-end restaurant environments.
• Strong knowledge of Japanese ingredients, preparation methods, and presentation standards.
• Excellent organizational, communication, and leadership skills.
• Ability to perform effectively in a fast-paced environment.
• International experience and exposure to premium dining concepts are considered strong advantages.