Chef

Key Responsibilities

Prepare and cook authentic Turkish dishes in accordance with restaurant standards

Ensure consistency, quality, and presentation of all food items

Assist in menu preparation and daily specials when required

Maintain high standards of food hygiene and kitchen cleanliness

Ensure compliance with food safety and workplace health & safety regulations

Monitor stock levels and assist with ordering and stock rotation

Work efficiently during busy service periods

Support and work collaboratively with kitchen staff

Requirements

Relevant qualification (Certificate III or IV in Commercial Cookery or equivalent)

Minimum 2 years’ experience as a chef or cook in a commercial kitchen

Experience with Turkish or Middle Eastern cuisine preferred (training can be provided)

Strong knowledge of food safety and hygiene practices

Ability to work under pressure in a fast-paced environment

Reliable, punctual, and team-oriented

Flexible availability, including evenings, weekends, and public holidays.