Cook: Full-Time

Salary: $81,000–$85,000 per annum

We are seeking an experienced, full-time Cook to join our Turkish restaurant kitchen. The successful candidate will prepare our full menu of traditional and up-to-date Turkish dishes to a consistently high standard, working across grilling, baking, frying, and stewing methods in a fast-paced kitchen serving à la carte, banquets, and catered functions.

Key Responsibilities

- Inspect raw ingredients: including lamb, chicken, beef, prawns, feta and other dairy, fresh herbs and vegetables, before preparation to ensure freshness and compliance with food safety standards.
- Operate and regulate char-grills for skewer dishes (Sis Tavuk, Sis Kebab, Karisik Kebab), pide ovens for hand-stretched flatbreads, and deep fryers for items such as Borek, Potato Balls, and Kizatama.
- Prepare the full menu range, including entrées (Borek, Etli Borek, Kabak, Crumbed Parmesan Chicken), mains (Sis Tavuk, Beef Kebab, Kofte, Tavuk Gogusu), and pides (Peri-Peri Chicken, Beef & Jalapeño, Turquoise Special, Meatlovers), using grilling, baking, frying, and stewing techniques as appropriate.
- Season dishes with traditional Turkish spices and herbs, including marinades for Sis Kebab and Pirzola, paprika and garlic for Sis Karides, and house-made peri-peri and pesto sauces.




- Portion banquet and platter items per person (Turquoise Feast Banquet, Turquoise Banquet, Vegetarian Banquet, Turquoise Meat Platter), plate à la carte dishes, and finish with sauces and garnishes such as garlic yoghurt, aioli, and creamy mushroom & white wine sauce.
- Store raw and prepared ingredients in fridges and freezers at correct temperatures, in line with food safety regulations.
- Prepare vegetarian dishes across the menu (Borek, Potato Balls, Kabak, Kizatama, Vegetarian Banquet, Grilled Vegetables, and vegetarian pides such as Potato, Super Veg, Ispanakli, and Mantarli) to accommodate customers with special dietary requirements.
- Assist the Head Chef with planning banquet and platter menus and estimating ingredient quantities for functions, conferences, and catering bookings based on guest numbers and dietary needs.
- Assist in guiding junior kitchen staff and apprentices on preparation techniques for signature dishes such as şiş kebabs, pide, and börek, and on kitchen hygiene procedures.
- Maintain hygiene, sanitation, and food safety standards throughout the kitchen at all times.

Pay: $81,000.00 – $85,000.00 per year

Work Location: In person

📌 Cook (Queanbeyan)
🏢 Turquoise Turkish Restaurant
📍 Queanbeyan