SHAWARMA CHEF

Responsible for preparing, cooking, and presenting shawarma in a street food stall, restaurant, or food truck setting.

Marinating meat, operating specialized shawarma grills, and assembling shawarma wraps, platters, and sandwiches according to company recipes and standards.

Maintaining food quality, consistency, and customer satisfaction.

1.

Prepare and marinate meat, such as chicken, beef, or lamb, for shawarma cooking, ensuring proper seasoning and flavor infusion.

2.

Slice or shred marinated meat and assemble it onto skewers or spits for cooking on the shawarma grill.

3.

Prepare additional ingredients, such as vegetables, sauces, and garnishes, for use in shawarma wraps, sandwiches, and platters.

4.

Operate shawarma grills safely and efficiently, monitoring cooking temperatures and adjusting settings as needed to ensure proper cooking of meat.

5.

Rotate meat skewers or spits on the grill or rotisserie, ensuring even cooking and optimal flavor development.

6.

Carve cooked meat from the skewers or spits using a sharp knife or shawarma slicer, maintaining portion control and presentation standards.

7.

Assemble shawarma wraps, sandwiches, and platters according to customer orders, incorporating desired ingredients and toppings.

8.

Grill or heat flatbread or pita bread for use as a base for shawarma wraps and sandwiches, ensuring proper texture and temperature.

9.

Plate shawarma dishes attractively, garnishing them with fresh herbs, or pickles, or other condiments as specified by the recipe.

10.

Inspect ingredients for freshness and quality, discarding any items that do not meet standards or appear to be spoiled or past their expiration date.

11.

Monitor cooking processes and food temperatures to ensure that shawarma meat is cooked to the appropriate level of doneness and is safe for consumption.

12.

Taste and evaluate finished shawarma dishes for flavor, seasoning, and overall quality, making adjustments as needed to achieve desired results.

13.

Clean and maintain shawarma grills, and other cooking equipment regularly, following sanitation and hygiene protocols.

14.

Ensure that work surfaces, utensils, and storage areas are kept clean, organized, and free of clutter.

15.

Dispose of food waste and packaging materials properly, adhering to waste management guidelines.

16.

At least quarterly meetings with each restaurant's with Head Chef to discuss menu and operations improvements.

17.

Sending weekly Rota’s Schedule.

18.

Maintain records of attendance.

19.

Foster a climate of cooperation and respect between co-oworkers

20.

Performs other duties assigned.