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.