Job Summary & Responsibilities:
• Receive, inspect, and store meat deliveries properly. Cut, trim, debone, and portion
beef, lamb, poultry, and other meats according to restaurant specifications and
recipes.
• Expertly thread and shape meats onto skewers (sis/shanks) with consistency in
weight, size, and visual appeal for grilling.
• Grilling & Cooking: Operate grills and cooking equipment to cook skewered and cut
meats to precise temperatures and guest preferences while ensuring optimal flavor
and texture.
• Quality & Safety Control: Check meat freshness and quality before preparation,
maintaining strict adherence to HACCP standards, food hygiene, and safety
regulations.
• Kitchen Maintenance: Keep the butchery and grill stations clean, sanitized, and
organized throughout the shift. Properly store leftover meats and manage inventory
to minimize waste.
• Team Collaboration: Assist the head chef and kitchen brigade during service hours,
support overall kitchen operations, and help prepare other ingredients as needed.
Qualifications & Requirements:
• Basic Qualification: Culinary diploma or professional training certificate in hot
kitchen and grill operations.
• Minimum Experience:
o Gulf Experience: Minimum 2 years working at a grill station in reputable
restaurants or hotels in the GCC.
o Home Country Experience: Minimum 1 years in professional culinary/grill
environments.