Butchery & Barbeque Chef

About the Role

This role covers both sides of the meat operation — butchery and the charcoal grill.

You will break down and portion whole carcasses and primals yourself, prepare and marinate all kebab, kofta, and shish items, and then cook them over charcoal to order during service. Nothing arrives pre-cut; the quality and the yield both start with you.

We are looking for a chef who understands meat properly — how to cut it, how to age and handle it, how to season it, and how to cook it over fire without drying it out. All nationalities are welcome to apply. What matters is that you genuinely know this craft.

Key Responsibilities1. Butchery & Meat Preparation

• Break down whole lamb, beef, veal, and poultry into primals and retail cuts to house specification
• Debone, trim, seam, and portion all cuts to exact weight and presentation standard
• Prepare kofta and kebab mixes — mincing, fat ratio control, seasoning, and binding to recipe
• Prepare shish tawook, lamb chops, ribs, and mixed grill portions ready for service
• Cut and prepare liver, kidney, and other offal items where on menu
• Control and record yield on every carcass; minimise trim loss and use trim correctly
• Apply correct ageing, resting, and chilling procedures for each type of meat
• Vacuum-pack, label, date, and store all prepared meat with strict FIFO rotation
• Maintain correct cold-chain temperatures at every stage from delivery to service
• Inspect all incoming meat deliveries for quality, weight, temperature, and specification; reject and report anything below standard

2. Marination & Mise en Place

• Prepare all marinades to recipe — spice blends, yoghurt, garlic, lemon, and oil bases
• Marinate each item for the correct duration; never under- or over-marinated
• Manage marination batches by volume forecast so nothing is wasted or short
• Skewer kebabs, kofta, and shish items to correct weight, spacing, and presentation
• Complete full grill mise en place before service so the section is ready ahead of opening

3. Charcoal Grill & Barbeque Service

• Set up, light, and manage the charcoal grill — correct heat zones and consistent temperature through service
• Grill all mashawi items to order — kofta, kebab, shish tawook, lamb chops, ribs, and mixed grill
• Cook each item to the correct doneness while keeping it juicy — never dry, never burnt
• Manage timing across multiple orders and doneness levels simultaneously during peak service
• Grill vegetables, onions, and tomatoes as accompaniments to standard
• Rest, portion, and plate grilled items to presentation standard every time
• Maintain consistent portion size and quality from first order to last
• Manage charcoal stock, ash removal, and safe grill shutdown at closing

4. Food Safety & Hygiene

• Follow all HACCP, food safety, temperature-log, and personal hygiene requirements
• Keep raw meat strictly separated from cooked and ready-to-eat items at all times
• Use colour-coded boards, knives, and equipment correctly to prevent cross-contamination
• Sanitise all butchery equipment — saws, mincers, slicers, boards, and knives — after each use
• Cook all meat to safe internal temperatures and verify with a probe where required
• Maintain strict cleanliness of the butchery room, chillers, grill, and surrounding area
• Complete all cleaning schedules and temperature records accurately and on time

5. Cost, Stock & Team Support

• Monitor meat stock levels and inform the Head Chef of requirements in good time
• Keep portion and ingredient usage within recipe cost targets
• Minimise waste through correct cutting, storage, and rotation
• Assist with weekly and monthly stock counts
• Maintain and sharpen knives, saws, and butchery equipment; report faults immediately
• Support other kitchen sections during peak periods when required
• Train and guide junior kitchen staff on butchery and grill standards

Requirements

• Proven butchery experience is essential — you must be able to break down a full carcass and portion accurately to specification
• Proven charcoal grill experience is essential — this is a combined role, not butchery alone and not grill alone
• 3+ years in a restaurant, grill house, or butchery operation (UAE or Middle East experience is an advantage)
• Strong knowledge of Egyptian and Middle Eastern grill cuisine — kofta, kebab, shish tawook, and mixed grill
• Confident with knives, saws, mincers, and butchery equipment
• Understanding of yield control, portioning, and food cost
• Physically able to stand for long shifts, lift heavy carcasses, and work in both cold rooms and hot grill conditions
• Clean, organised, and consistent under pressure
• Willing to work flexible hours including weekends, evenings, and public holidays
• Food safety and hygiene knowledge (HACCP certification an advantage)
• All nationalities welcome — candidates must be eligible for company visa sponsorship under our current UAE labour quota

Pay: AED1.00 - AED2.00 per month

Application Question(s):

• You are on Visit Visa / Cancelled Visa ?
• Willing to Join Immediately ?

Work Location: In person