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The formation of volatile organic compounds (VOCs) during cooking processes is a significant contributor to indoor pollution. Benzene, toluene, ethylbenzene, and xylene isomers (BTEX) are aromatic hydrocarbons emitted during various cooking styles, posing potential carcinogenic (CR) and non-carcinogenic health risks (n-CR). This study measured BTEX compound concentrations emitted from three common cooking methods (barbecuing, frying, and boiling) in eight restaurant kitchens located in Birjand city, South Khorasan province, Iran. Sampling was conducted near the inhalation zone for each cooking style. The associated risk from the measured concentrations was assessed probabilistically. The study results demonstrated that frying emitted the highest levels of B, X, and E, followed by barbecuing and then boiling. For T, barbecuing showed the highest emissions, followed by frying and boiling. Overall, barbecuing generated the most pollutants, followed by frying and boiling, respectively. This pattern was also reflected in the carcinogenic (CR) and non-carcinogenic (n-CR) risks associated with each cooking method. Among the kitchens examined, all showed significant n-CR, with only one kitchen indicating a possible risk level for CR. Sensitivity analysis highlighted that chemical concentrations were the primary factor influencing exposure in most kitchens, although staff behavior was also significant in other kitchens. The findings underscore the health risks posed to kitchen staff by cooking emissions. Government policies, interventions, and legislation aimed at restaurant owners, focusing on education and environmental health, are crucial steps to mitigate this problem. Staff awareness of inhalation risks associated with emissions and strategies to reduce exposure—including proper ventilation, modifying cooking styles, and using respiratory protective equipment—can significantly mitigate health risks. [Display omitted] • Emission of target compounds were significantly different among the cooking styles. • All target compounds exhibited non-carcinogenic effects of concern. • Regarding the exposure, the staff's behavior was more important than concentrations. • Daily meal production demonstrated a strong correlation with pollution. [ABSTRACT FROM AUTHOR]