• Prepare, cook, and present authentic Turkish cuisine in accordance with establishedrecipes and standards. - Develop new and innovative dishes while incorporating traditionalTurkish flavors. - Train and supervise kitchen staff members, ensuring high-quality meals areconsistently delivered to customers. - Monitor and control food costs by effectively managinginventory and minimizing waste. - Collaborate with the restaurant management team todevelop seasonal menus and promotional items. Lead, mentor, and manage the culinaryteam. Develop and plan menus and daily specials. Create prep lists for the kitchen crew.Manage food costs and inventory. Maintain standards for food storage, rotation, quality, andappearance. Ensure compliance with applicable health codes and regulations. Establish maintenance and cleaning schedules for equipment, storage, and work areas. Interview, vet,and select kitchen staff. Schedule staff and assist in human resources processes as needed. .

-Directs food preparation and collaborates with executive chef. Helps in the design offood and drink menu. Produces high quality plates, including both design and taste. Overseesand supervises kitchen staff. Assists with menu planning, inventory, and management ofsupplies. Ensures that food is top quality and that kitchen is in good condition. Keeps stationsclean and complies with food safety standards. Offers suggestions and creative ideas thatcan improve upon the kitchen’s performance. Prepares food properly. Schedules staff shifts.Trains new employees. Orders food supplies. Monitors and maintains kitchen equipment.Solves problems that arise and seizes control of issues in the kitchen

Purchasing of ingredients and kitchen equipment. Collaborating with other staff toensure a very smooth operation. Preparing food for service (e.g., preparing shawarmas,wrapping sandwiches, cutting meat, shredding chicken, etc) Maintaining hygienic and safekitchen practices.