A Turkish Chef specializes in preparing authentic Turkish cuisine, including traditional dishes such as kebabs, mezes, pide, börek, and desserts like baklava. The chef is responsible for food preparation, kitchen hygiene, menu planning, and maintaining the quality and authenticity of Turkish flavors and cooking techniques.
Key Responsibilities:
Prepare and cook authentic Turkish dishes using traditional methods and spices.
Plan and develop Turkish menus, including appetizers, main courses, and desserts.
Ensure all meals are presented attractively and maintain high food quality standards.
Supervise kitchen staff and provide training on Turkish cooking techniques.
Maintain cleanliness and organization of the kitchen in accordance with food safety standards.
Source and manage inventory of Turkish ingredients and products.
Qualifications:
Culinary diploma or certification from a recognized institution (preferred).
Minimum 3–5 years of experience as a Turkish Chef or in a similar role.
Strong knowledge of Turkish cuisine and regional variations.
Food safety and hygiene certification is an advantage.
Experience in a high-volume kitchen or restaurant is preferred.