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, d ner, k fte, i , 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 la carte operations as required.

Desired Candidate Profile

Expertise in lamb and beef preparation for Turkish cuisine. Knowledge of authentic Turkish spices, marinades, and grilling methods. Ability to maintain consistent product quality and presentation. Experience in inventory management and cost control. Flexibility to work evenings, weekends, and public holidays. Proven experience as a Butcher, Butcher Chef, or Sous Chef in a Turkish or Middle Eastern restaurant or hotel. Strong knowledge of meat cuts, fabrication, portioning, and preparation techniques. Experience preparing traditional Turkish meat dishes and marinades. Good understanding of food safety, HACCP, and sanitation standards. Ability to work in a fast-paced, high-volume kitchen environment. Strong organizational and time management skills. Team player with excellent communication skills. Culinary or food production certification is an advantage.