Meat Specialist Chef / Butcher Chef
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Job summary
Organic Meat Village is looking for a serious Meat Specialist Chef / Butcher Chef to lead meat preparation standards for a new meat-focused restaurant and butcher concept in Addis Ababa, Ethiopia.
Language Requirement:
English
Working Hours:
Full Time - 9 to 5
Applicant Location:
Kenya
Job descriptions & requirements
Job Location: Addis Ababa, Ethiopia
Position Title: Meat Specialist Chef / Butcher Chef
Alternative Titles: Grill Master, Meat Specialist, Butcher Chef, BBQ Chef, Steakhouse Chef
Company: Organic Meat Village - Omotic Group
Employment Type: Full-Time
Salary: Minimum KSh 50,000 per month; final offer depends on practical skill, experience, and relocation terms
1. Role Overview
Organic Meat Village is looking for a serious Meat Specialist Chef / Butcher Chef to lead meat preparation standards for a new meat-focused restaurant and butcher concept in Addis Ababa, Ethiopia. The role is for someone who understands meat from cutting to cooking: selecting, cutting, trimming, portioning, seasoning, marinating, grilling, roasting, presenting, and controlling waste.
This is not a normal chef position. The candidate must be hands-on, disciplined, clean, and strong enough to set the meat standard for the entire business.
2. Main Purpose of the Job
The purpose of this role is to ensure that Organic Meat Village serves consistently high-quality meat, controls meat costs, trains staff properly, and builds strong recipes and operating standards for beef, goat, lamb, chicken, and other meat products.
3. Key Responsibilities
• Cut, trim, debone, portion, and prepare beef, goat, lamb, chicken, and other meat products for restaurant service and butcher display.
• Prepare seasoned meat, marinades, spice mixes, sauces, and signature meat recipes suitable for Ethiopian, Kenyan, BBQ, steakhouse, and grill-style menus.
• Grill, roast, fry, smoke, and cook meat properly while maintaining tenderness, flavor, and consistent quality.
• Set proper portion sizes and support pricing by understanding yield, trimming loss, bone percentage, and usable meat output.
• Create and maintain standards for meat storage, cold chain handling, labeling, expiry tracking, and hygiene.
• Prepare meat for display, sale, and service in a clean and attractive butcher counter format.
• Train junior chefs, butchers, grill staff, and kitchen assistants on cutting, handling, seasoning, and cooking standards.
• Control waste by using bones, trimmings, fat, and off-cuts properly where possible for stock, sauces, minced meat, or staff meals.
• Maintain a clean workstation and follow strict food safety, sanitation, and personal hygiene standards.
• Assist management in building a meat-focused menu, daily specials, SOPs, prep sheets, and production records.
• Report daily meat usage, wastage, stock movement, and operational issues to management.
• Support purchasing by advising on meat quality, supplier standards, cut specifications, and freshness checks.
4. Required Experience and Skills
Organic Meat Village - Omotic Group | Meat Specialist Chef / Butcher Chef Job Description
• Proven practical experience as a Butcher Chef, Grill Chef, Meat Specialist, Butcher, Steakhouse Chef, BBQ Chef, or similar meat-focused role.
• Strong knowledge of meat cuts, tenderness, fat, bones, aging, seasoning, marination, and fire control.
• Experience in a butchery, steakhouse, nyama choma restaurant, hotel, catering company, BBQ restaurant, or high-volume meat restaurant.
• Ability to handle both kitchen cooking and butcher-style preparation.
• Strong understanding of food hygiene, kitchen safety, meat storage, and cold chain requirements.
• Ability to work under pressure during busy service hours while maintaining consistency.
• Ability to lead by example, train junior staff, and correct mistakes on the floor.
• Basic understanding of stock control, portion cost, and reducing meat wastage.
• Must be available for a practical meat-cutting and cooking test before final hiring.
5. Education and Certification
• Formal culinary training, hotel school training, food production training, or butchery certification is an advantage.
• Strong practical meat experience is more important than certificates.
• Food safety or hygiene training is an added advantage.
6. Practical Test Requirement
Shortlisted candidates must complete a practical test in Nairobi or as arranged by management. The test may include:
• Cutting and portioning beef or goat into sellable restaurant portions.
• Preparing at least three marinades or seasoning styles.
• Grilling or roasting meat while maintaining tenderness and flavor.
• Explaining expected trimming loss, waste control, and portion costing.
• Demonstrating cleanliness, speed, knife skills, and leadership attitude.
7. Preferred Added Advantages
• Experience with Ethiopian-style meat dishes, nyama choma, steakhouse menus, BBQ, or butcher shop operations.
• Ability to help develop a full meat menu for a restaurant and butcher concept.
• Ability to create signature sauces, marinades, and spice blends.
• Experience setting up or managing a butcher display counter.
• Willingness to relocate to Addis Ababa, Ethiopia and work with a growing restaurant brand.
8. Working Conditions
• Full-time role based in Addis Ababa, Ethiopia.
• Work may include mornings, evenings, weekends, holidays, and busy restaurant service periods.
• Candidate must be physically able to stand for long hours, handle meat safely, and work in cold-room and hot kitchen environments.
• Relocation, accommodation, work permit, and travel arrangements can be discussed with the selected candidate based on final agreement.
9. Application Instructions
Interested candidates should submit the following:
• Updated CV or work history.
• Previous workplaces and references if available.
• Photos or videos of meat cutting, grilling, butcher display, or finished dishes.
• Salary expectation, with minimum salary listed at KSh 50,000 per month.
• Availability for interview and practical meat-cutting/cooking test.
Important: We are not looking for a normal chef only. We are looking for a meat person who can cut, season, cook, control waste, and train others.
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