Cook (Turkish, Asian, Sweets & Pastry)

Job Purpose:

The Cook is responsible for the preparation and production of food items in accordance with approved recipes, quality standards, and operational requirements across assigned kitchen sections, including hot kitchen, cold kitchen, bakery, and pastry, as applicable. The role ensures that food is prepared consistently, safely, and efficiently to meet service demand and contractual requirements. The role supports overall kitchen operations by maintaining hygiene, food safety, portion control, and timely production while ensuring compliance with all applicable statutory, regulatory, local authority requirements, and certified management system standards, including food safety and HACCP requirements, in line with company and client expectations.

Responsibilities:

• Prepare and cook food items in accordance with recipes, production plans, and portion standards.
• Execute food production duties based on assigned kitchen section requirements.
• Ensure consistency in taste, presentation, and quality of food produced.
• Coordinate with senior kitchen staff on production priorities and service requirements.
• Perform assigned duties based on kitchen section requirements:
• Hot Kitchen: Cook meals and manage hot food production in line with service schedules.
• Cold Kitchen / Preparation: Prepare salads, cold items, and ingredient setups.
• Bakery & Pastry:
• Prepare and produce baked goods, breads, and pastry items following recipes and measurements.
• Ensure proper mixing, proofing, baking, and finishing processes.
• Maintain cleanliness and sanitation of workstations and equipment.
• Comply with food safety, hygiene, and HACCP requirements at all times.
• Handle food, equipment, and materials safely.
• Ensure proper storage, labeling, and stock rotation of food items in accordance with FIFO (First In, First Out) principles and food safety standards.
• Support overall kitchen operations during peak periods and service demand.
• Assist in stock handling, storage, and basic inventory practices as required.

Skills

Education & Experience:

• Secondary or High School Diploma (required)
• Technical certification or vocational training in a relevant field (required)
• In exceptional cases, candidates without the minimum academic qualification may be considered based on relevant work experience, demonstrated capability, and consistent performance, subject to management approval (this does not apply to roles requiring mandatory professional or technical qualifications)
• Food Safety Level 2 (required)
• Minimum 2–4 years of experience in food preparation and cooking within catering, restaurant, or multi-site food service operations
• Experience in:
• Food preparation and cooking based on approved recipes and production plans
• Portion control, batch cooking, and food presentation standards
• Working in high-volume or multi-service kitchen environments
• Coordination with kitchen teams to ensure timely food production
• Demonstrated capability in:
• Consistent food quality and adherence to recipes
• Maintaining hygiene and food safety standards
• Time management and meeting production schedules
• Following operational procedures and kitchen discipline

Application Question(s):

• Do you currently hold a valid Food Safety Level 2 certification (or equivalent)?
• How many years of experience do you have in professional cooking or food preparation (restaurant, catering, or similar)?
• Which kitchen sections have you worked in?
• Are you able to consistently follow HACCP, hygiene, and food safety standards, including proper food handling and storage (FIFO)?
• Have you worked in a high-volume or multi-service kitchen environment where you had to meet strict production timelines?

Work Location: In person