Grill/Kebab Chef for Turkish Cuisine

PERA PRIVATE LIMITED; Singapore; On-site; SGD 31,000 - 47,000; Full time

Benefits offered by this job

5 working days

Staff meals provided

Staff discount at Pera

Training opportunities

Job summary

PERA PRIVATE LIMITED in Singapore is seeking a Grill/Kebab Chef to prepare Turkish grilled meats and kebabs, maintaining flavor, texture, and presentation. The role emphasizes charcoal grilling, marination, and collaboration with the Executive Chef to deliver authentic Turkish dishes.

The ideal candidate has 2–3 years of grill/kebab station experience, strong safety knowledge, and the ability to work under pressure in a bustling kitchen environment. Weekend/holiday availability is required.

Qualifications

• Minimum 2–3 years experience in a grill or kebab station, preferably in a Turkish, Middle Eastern, or Mediterranean restaurant.
• Strong knowledge of charcoal grilling and kebab preparation.
• Excellent organizational and time management capabilities.
• High attention to detail and commitment to quality.
• Comprehensive understanding of food safety, hygiene, and sanitation regulations in Singapore.
• Ability to perform well under pressure in a fast‑paced kitchen.
• Ability to speak Turkish is preferred.
• Effective verbal communication and interpersonal skills.
• Willingness to work on weekends and public holidays.

Responsibilities

• Prepare and marinate meats according to established recipes and portion standards.
• Skewer and prepare kebabs such as Adana, Urfa, shish kebab, lamb chops, and chicken shish.
• Operate and manage charcoal grill stations safely and efficiently.
• Ensure proper cooking temperatures and timing for all grilled items.
• Plate dishes according to presentation standards.
• Ensure all food meets quality and taste standards.
• Check freshness and quality of meat, vegetables, and other ingredients.
• Maintain consistency in portion size and cooking levels.
• Maintain a clean, organized, and hygienic grill station.
• Follow food safety and hygiene standards per local regulations.
• Monitor stock levels and inform supervisors when restocking is needed.
• Store meats and ingredients following FIFO procedures.
• Work closely with kitchen team during busy periods.
• Communicate clearly with chefs and service staff regarding orders and timing.
• Support other kitchen sections when required.
• Help to create and develop menus with focus on traditional and modern Turkish dishes; consider seasonality and dietary needs.
• Design new dishes and refine existing recipes to reflect evolving culinary trends.
• Ensure the menu offers a well‑rounded selection of appetizers, main courses, desserts, and beverages.
• Build and maintain good relationships with suppliers.

Skills

Grill/Kebab experience

Charcoal grilling

Time management

Attention to detail

Food safety

Work under pressure

Turkish language

Communication

Weekend availability

Job description

Job Title: Grill/Kebab Chef
Cuisine: Turkish
Reports To: Executive Chef
Location: Singapore

Job Summary

Grill/Kebab Chef is responsible for preparing and cooking all grilled meats and kebabs according to the restaurant’s recipes and quality standards. This role requires strong knowledge of charcoal grilling, meat preparation, marination, and maintaining consistency in flavor, texture, and presentation. This role plays a critical part in helping Executive Chef to deliver high‑quality Turkish cuisine while ensuring consistency, creativity, and efficiency within the culinary team.

Key Responsibilities

Food Preparation

• Prepare and marinate meats according to established recipes and portion standards.

• Skewer and prepare various kebabs such as Adana, Urfa, shish kebab, lamb chops, and chicken shish.

• Operate and manage charcoal or grill stations safely and efficiently.

• Ensure proper cooking temperatures and timing for all grilled items.

• Plate dishes according to restaurant presentation standards.

Quality Control

• Ensure all food prepared meets the restaurant's quality and taste standards.

• Check freshness and quality of meat, vegetables, and other ingredients.

• Maintain consistency in portion size and cooking levels.

Kitchen Operations

• Maintain a clean, organized, and hygienic grill station at all times.

• Follow food safety and hygiene standards in accordance with local regulations.

• Monitor stock levels of meats, marinades, and grilling supplies and inform supervisors when restocking is needed.

• Properly store meats and ingredients following FIFO procedures.

Team Collaboration

• Work closely with the kitchen team to ensure smooth service during busy periods.

• Communicate clearly with chefs and service staff regarding orders and timing.

• Support other kitchen sections when required.

• Help to create and develop menus with a focus on traditional and modern Turkish dishes, considering seasonality, customer preferences, and dietary needs.
• Design new dishes and refine existing recipes to reflect evolving culinary trends.
• Ensure the menu offers a well‑rounded selection of appetizers, main courses, desserts, and beverages.

• Build and maintain good relationships with suppliers.

Qualifications and Skills

• Minimum 2–3 years experience in a grill or kebab station, preferably in a Turkish, Middle Eastern, or Mediterranean restaurant.

• Strong knowledge of charcoal grilling and kebab preparation.

• Excellent organizational and time management capabilities.
• High attention to detail and commitment to quality.
• Comprehensive understanding of food safety, hygiene, and sanitation regulations in Singapore.
• Ability to perform well under pressure in a fast‑paced kitchen.
• Ability to speak Turkish is preferred.
• Effective verbal communication and interpersonal skills.
• Willingness to work on weekends and public holidays, as required.

Benefits:

• * 5 working days
• * Staff meals provided
• * Staff discount at Pera
• * Opportunities for training and development