BBQ Chef

Zaferan Restaurant is seeking an experienced BBQ Chef with at least seven years of professional experience to lead our grilling operations. The ideal candidate will possess advanced skills in meat smoking techniques, marinade preparation, grill operation, and butchery. This role requires strict adherence to food safety compliance and hygiene standards to ensure the highest quality dishes. The BBQ Chef will be responsible for menu development and flavor profiling, tailoring a unique and memorable dining experience for our guests. The successful candidate will oversee a team of 15 culinary professionals, guiding them to maintain efficiency, consistency, and excellence in all aspects of grilling and BBQ preparation. The BBQ Chef plays a critical role in managing grill temperature control, charcoal management, and meat resting timing to produce perfectly cooked dishes. This position demands excellent time management skills to handle multiple orders simultaneously while maintaining exceptional sanitation standard operating procedures. The candidate will continuously monitor temperature control to meet food safety management systems and ensure compliance with all relevant health regulations. By leveraging expertise in menu planning and the technical aspects of grill operation, the BBQ Chef will contribute significantly to Zaferan Restaurants culinary reputation and operational success.
Responsibilities

Lead and supervise a team of 15 grill and kitchen staff to deliver high-quality BBQ dishes consistently.
Utilize advanced meat smoking techniques and marinade preparation methods to enhance flavor and texture.
Operate various grill equipment while maintaining optimal grill temperature and charcoal management.
Oversee butchery tasks, ensuring precise cuts and preparation of meats according to the menu specifications.
Develop and plan menus focused on innovative BBQ offerings that align with Zaferan Restaurants brand and customer preferences.
Implement and enforce strict food safety and hygiene protocols in line with local and national regulations.
Monitor temperature control and meat resting timing to guarantee perfect doneness and safety of all grilled items.
Maintain sanitation standard operating procedures (SSOP) in all grilling and preparation areas.
Manage time effectively to handle multiple orders while maintaining quality and presentation standards.
Train, mentor, and evaluate kitchen staff to promote skills development and teamwork.
Coordinate with the kitchen management team to ensure seamless service flow during peak hours.
Ensure all food safety management systems are up to date and consistently followed in daily operations.
Continuously assess grill performance and make adjustments to improve efficiency and food quality.