Butcher Sous Chef - Turkish Cuisine
Core
Prepare, portion, and maintain quality standards for meat products while supporting the kitchen in preparing authentic Turkish dishes.
Role type
Butcher Sous Chef (Turkish Cuisine)
Builds
Meat products for kebabs, döner, köfte, şiş, and other traditional Turkish specialties
Domain
Hospitality / Turkish Cuisine
Required skills
Meat fabrication, food safety (HACCP), traditional Turkish cooking techniques, inventory management, cost control, knife skills, portion control
Preferred skills
Culinary or food production certification, experience in high-volume kitchen environments
Technologies
None stated
Responsibilities
Receive, inspect, and store meat deliveries; Cut, trim, debone, and portion meats for Turkish menu items; Marinate and season meats; Assist in daily kitchen operations and production planning; Ensure proper labeling, rotation, and storage; Monitor inventory levels; Maintain cleanliness and sanitation; Minimize waste; Train junior staff in butchery techniques; Support banquet and catering operations
Seniority
Mid-level, hands-on IC