Speciality Cook

Job description

Season, bake, roast, broil, and steam meats, vegetables, and other food. Weigh, measure, and mix ingredients according to recipes for Turkish cuisine, using various kitchen utensils and equipment. Prep food for 100-200 serving per day.

Carve and trim halal meats, use gyro machine, prepare meats such as beef, veal, chicken, and lamb for hot and cold services. Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

Ensure food is stored and cooked at correct temperatures. Maintain fresh stocks, properly inventory and rotation, track and order stock, and maintain records and accounts. Portion, arrange and garnish food and serve to wait staff.

Train personnel on how to serve the food and decorate the plates and train a junior cook for the permanent position.

Special Requirements

Knowledge of Turkish and Mediterranean Food Preparation and Halal Meat Preparation.