Cook

• Prepare and cook all types of food, focusing specifically on traditional Turkish recipes and dishes—including various cuts of meat, poultry, fish, seafood, and vegetarian options—using appropriate traditional and modern cooking techniques.
• Plan menus in consultation with management, prepare ingredients, and manage portion control to maintain consistency across a la carte, banquet, and takeaway services.
• Prepare food for daily lunch and dinner services, as well as indoor and outdoor catering, private functions, banquets, and special events.
• Cook dishes using specialized techniques matching our authentic menu, such as roasting and grilling meat items over flame or charcoal (including skewers like sis tavuk, sis kebab, and beef kebab, lamb cutlets pirzola, köfte, and Adana kebab); baking traditional items including assorted open and closed pide (Turkish pizza) and pastry rolls (börek and etli börek); and frying, steaming, and boiling starters such as zucchini balls (kabak), fried vegetables (kizartma), falafel, and potato balls.
• Season food during cooking using traditional Turkish spices and herbs, including sumac, cumin, mint, oregano, garlic, and Aleppo pepper.
• Portion and plate cooked food, adding signature traditional gravies and sauces (including garlic-yogurt, tahini, and tomato-based sauces) and appropriate garnishes.
• Prepare Turkish salads (çoban salatasi), dips (hummus, eggplant, beetroot, chilli dip), soups (mercimek çorbasi), and authentic desserts (baklava, lady fingers, and Turkish delight).
• Examine and test foodstuffs to ensure quality, taste, texture, and visual presentation adhere to restaurant standards.
• Regulate and monitor the temperatures of charcoal grills, ovens, fridges, freezers, steamers, and other cooking equipment for safe cooking.
• Store raw ingredients and prepared food in appropriate temperature-controlled facilities and containers following strict temperature control standards.
• Demonstrate expertise in controlling food quality, managing ingredient costs, and minimizing kitchen wastage.
• Maintain strict hygiene and sanitation standards in all cooking and prep areas, fully complying with workplace health and food safety regulations.

Salary: $80,000 to $90,000 per year