TS 12661

TS 12661 is a vocational standard for the döner kebab profession, defining the occupation and the people who perform it, while also addressing the minimum tools and equipment used in the trade and the criteria for measuring and evaluating the attributes expected from each class of worker. Its focus is not the recipe itself, but the occupational framework, role definition, and competence assessment behind the work.

How the occupation is defined and organised

At the core of this standard is the establishment of a common description for the döner-making occupation. In vocational standards, definition and classification help delimit what belongs to the job and create a shared understanding across different workplaces and practices. Classification typically supports differences in responsibility, task scope, and the level of skill expected within the occupation.

Equipment baseline and competence criteria

The standard also covers the minimum tools and equipment used in döner production. In practical terms, this kind of vocational documentation frames the basic working environment needed for consistent performance; however, the main emphasis here is on the criteria used to measure the characteristics required from workers in each class and on how those criteria are assessed. In general technical terms, this involves observable performance, working discipline, hygiene awareness, safe and orderly use of equipment, and a basis for objective evaluation.

Döner making sits within the broader food preparation and service chain, where repeatable work methods, suitable equipment use, and clear role definitions matter. The value of this standard lies in bringing the occupation, its scope, and its assessment logic into one shared vocational framework.

• Definition of the döner-making occupation
• Classification of the people who perform it
• Baseline tools and equipment for the trade
• Measurement criteria for each class of worker
• Principles for evaluating those criteria