Head Chef & Chef

Position 1: Head Chef

Key Responsibilities

• Develops and manages kitchen budgets, taking into account labour, ingredient, and equipment expenses.
• Creates and organizes menus based on seasonal ingredients, customer preferences, and overall cost considerations.
• Leads the recruitment, training, and professional development of chefs and other kitchen personnel.
• Allocates daily tasks and oversees workflow among chefs and cooks.
• Supervises the cooking and plating of dishes to maintain consistency and authenticity.
• Applies and demonstrates advanced culinary methods and techniques relevant to Turkish cuisine.
• Reviews ingredients and finished dishes to ensure quality and presentation meet set standards.
• Maintains strict compliance with kitchen hygiene, health, and safety regulations.

Position 2: Chef
Key Responsibilities

• Coordinates daily and weekly food preparations, ensuring necessary materials and equipment are available.
• Ensures all food is stored, prepared, and handled according to current health and hygiene guidelines.
• Keeps all workstations and equipment maintained and clean at all times.
• Prepares and cooks menu dishes following established recipes and presentation standards.
• Handles various meats, seafood, and vegetables in line with restaurant requirements.
• Monitors inventory, food usage, and minimizes wastage by following efficient preparation methods.
• Supports the Head Chef in menu planning and ensures sufficient supplies for service periods.
• Controls cooking times and equipment temperature to guarantee proper preparation.
• Ensures each meal is presented according to restaurant and menu specifications.
• Assists in training kitchen assistants on food preparation, hygiene, and safety procedures.