**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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.