Responsibilities
- Receive, inspect, and store meat deliveries according to food safety standards.
- Cut, trim, debone, portion, and prepare beef, lamb, chicken, and other meats for Turkish menu items.
- Prepare meats for kebabs, döner, köfte, şiş, and other traditional Turkish specialties.
- Marinate and season meats according to established recipes and quality standards.
- Assist the Head Chef and Sous Chef in daily kitchen operations and production planning.
- Ensure proper labeling, rotation (FIFO), and storage of all meat products.
- Monitor inventory levels and report purchasing requirements.
- Maintain cleanliness and sanitation of the butcher section, equipment, and workstations.
- Minimize waste through efficient portion control and proper utilization of meat cuts.
- Follow HACCP, food safety, hygiene, and occupational health and safety regulations.
- Train and assist junior kitchen staff in proper butchery techniques and food handling procedures.
- Support banquet, catering, and à la carte operations as required.
Requirements
- Experience in Turkish cuisine
- Expertise in meat fabrication
- Knowledge of food safety standards
- Proficiency in traditional Turkish cooking techniques
