Job Description

Key Responsibilities


Menu Creation: Designs a menu that reflects traditional Turkish cuisine--think kebabs, mezes, pide, and regional specialties like Testi Kebab or Hunkar Be?endi. Ingredient Selection: Sources fresh, authentic ingredients such as lamb, eggplant, yogurt, spices like sumac and pul biber, and herbs like mint and parsley. Cooking Techniques: Masters Turkish cooking methods including grilling over charcoal, slow braising, baking in clay pots, and preparing dough-based dishes. Presentation: Ensures dishes are visually appealing and served in traditional styles, often with ornate plating and side accompaniments like lavash or bulgur. Team Leadership: Manages the kitchen staff, trains junior cooks, and maintains high standards of hygiene and efficiency.Cultural Ambassador: Shares the story behind each dish, preserving culinary traditions and sometimes interacting with guests to explain the origins of the food.

Signature Dishes They Might Prepare.

?skender Kebab: Thinly sliced lamb over pita bread with tomato sauce and yogurt.


Meze Platters: Small dishes like hummus, ezme, and haydari served as appetizers. Lahmacun: Turkish-style flatbread topped with minced meat and herbs. * Baklava: A sweet pastry made with layers of filo, nuts, and syrup