Turkish Specialty Chef

Responsibilities:

Reporting to the Executive Sous Chef, the responsibilities and essential job functions include but are not limited to the following:

- Plan and direct food preparation and culinary activities.
- Prepare and cook complete meals or Turkish specialty foods.
- Instruct cooks in cooking, garnishing, and presentation of food.
- Modify menus or create new ones.
- Create new recipes.
- Supervise cooks and other kitchen staff.
- Plan menus and requisition food and kitchen supplies.
- Identify new culinary techniques and presentations.

Requirements

Qualifications:

- Must have a minimum of three to five years of experience in cooking authentic Turkish cuisine.
- Have deep knowledge of Turkish cuisine and culture.
- Have excellent counseling and interpersonal skills.
- Have the ability to manage, train and motivate staff.