A grill chef's job scope / responsibilities:
1. Food Preparation: Preparing ingredients, marinating meats, and ensuring all items are ready for grilling.
2. Grilling Techniques: Mastering various methods, including charcoal, gas, and wood-fired grilling, to ensure optimal flavor and texture, able to stand long hours of heat in the grilling section.
3. Menu Development: Collaborating with the head chef to create and refine menu items, including seasonal specials and signature dishes.
4. Quality Control: Monitoring cooking times and temperatures to ensure food safety and high-quality standards.
5. Presentation: Plating dishes attractively and ensuring consistency in portion sizes and presentation.
6. Inventory Management: Managing stock levels, including ordering supplies and minimizing waste.
7. Kitchen Maintenance: Keeping the grill area clean and organized, following health and safety regulations, and maintaining equipment.
8. Team Collaboration: Working closely with other kitchen staff, including sous chefs and prep cooks, to ensure smooth kitchen operations.
9. Customer Interaction: Occasionally engaging with guests to discuss menu items or gather feedback.
10. Training: Assisting in training junior staff on grilling techniques and kitchen protocols.
11. Working hours schedule: Able to commit and work during weekends and Public holidays.
A little understanding of culture, language, and related experience working in a Turkish restaurant, knowledge of food and cuisine is an advantage.
This role requires a strong understanding of various cooking methods, excellent time management, and a passion for food.
