Professional Grillers

*1. FOOD PREPARATION & GRILLING* 1. Prepare, season, and marinate meat, fish, chicken, plantain, suya, and other items for grilling 2. Operate and manage grill, barbecue, oven, and other grilling equipment safely 3. Grill food to the correct temperature, doneness, and presentation standard 4. Ensure food is served hot, fresh, and on time *2. KITCHEN HYGIENE & SAFETY* 1. Maintain a clean and organized grilling station at all times 2. Follow food safety and hygiene standards - HACCP, proper handling, and storage 3. Clean grill equipment, tools, and work area after each use 4. Ensure proper use of PPE: apron, gloves, hairnet, and safety gear *3. STOCK & QUALITY CONTROL* 1. Check stock levels of meat, charcoal, gas, spices, and grilling supplies 2. Report low stock or damaged equipment to the Head Chef/Kitchen Manager 3. Inspect ingredients for freshness and quality before use 4. Minimize food waste and control portion sizes

Training*: Certificate in Food Handling, Grilling, or Culinary training is an advantage *EXPERIENCE* 1. *Entry Level*: 1-2 years experience in restaurant, hotel, fast food, suya spot, or grill house 2. *Preferred*: Experience grilling meat, fish, chicken, plantain, and barbecue items 3. Experience working in a fast-paced kitchen is an advantage *OTHER REQUIREMENTS* 1. Must be physically fit - standing for long hours and lifting heavy items 2. Knowledge of food safety, hygiene, and kitchen safety standards 3. Neat appearance and good personal grooming 4. Ability to work shifts, weekends, and public holidays 5. Verifiable references from previous employer --- *KEY SKILLS OF A GRILLER* *1. CORE CULINARY SKILLS* 1. *Grilling Techniques*: Knowledge of charcoal, gas, and electric grills - temperature control, timing 2. *Seasoning & Marinating*: Ability to prepare marinades, spices, and season food to taste