We are seeking a skilled and detail-oriented Butcher Sous Chef with experience in Turkish cuisine to join our culinary team. The successful candidate will be responsible for preparing, portioning, and maintaining the highest quality standards for all meat products while supporting the kitchen in the preparation of authentic Turkish dishes. This role requires expertise in meat fabrication, food safety, and traditional Turkish cooking techniques.
Key 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.