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.