Job Summary
Responsible for cutting, preparing, and grilling all meat products including beef, goat, pork, chicken, and sausages to meet the restaurant’s standards for quality, flavor, and presentation. Ensures all meat is fresh, properly stored, and cooked safely for service.
- Minimum Qualification : Highschool
- Experience Level : Mid level
- Experience Length : 2 years
Job Description/Requirements
Key Duties:
· Cut, trim, and portion meat and poultry according to menu needs.
· Prepare and grill nyama choma, steaks, ribs, sausages, and chicken.
· Marinate and season meats to enhance flavor.
· Monitor grill temperatures to ensure proper cooking and consistency.
· Maintain cleanliness of the butchery and grill area, tools, and equipment.
· Inspect, label, and store meat correctly to maintain freshness.
· Manage stock levels, report shortages, and minimize waste.
· Observe strict food safety and hygiene standards at all times.
· Work closely with chefs and waitstaff to ensure timely service.
Requirements:
· Proven experience as a butcher and/or griller (restaurant and bar setting).
· Skilled in meat cutting, marinating, and grilling techniques.
· Knowledge of beef, goat, pork, chicken, and sausage preparation.
· Understanding of food hygiene and safety procedures.
· Good communication skills and ability to work under pressure.
· Physical strength and stamina for long shifts near heat and cold areas.
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