The Shawarma / Grill Master is a key Back of House role responsible for preparing high-quality grilled meats, shawarma, kebabs, and related items with consistency, speed, and excellent food safety standards. This position directly impacts guest satisfaction by ensuring that signature grilled menu items are cooked properly, presented well, and served at the correct pace during service.
Position Overview
Role purpose
The Shawarma / Grill Master prepares, seasons, cooks, carves, and portions shawarma and grilled proteins to restaurant standards. The role ensures the grill station runs efficiently, food quality remains consistent, and service times are maintained during both regular operations and peak periods.
Organisational placement
- Sits within the Kitchen (Back of House) team.
- Typically reports to the Head Chef, Sous Chef, or Kitchen Supervisor, depending on the venue structure.
- Works closely with the prep team, line cooks, pass team, and service team to support smooth kitchen operations.
Key responsibilities
- Set up and maintain the shawarma and grill station before, during, and after service.
- Marinate, season, skewer, grill, carve, and portion meats according to recipe and portion control standards.
- Monitor cooking temperatures, doneness, texture, and appearance to ensure consistent product quality.
- Manage workstation cleanliness, hygiene, and safe food handling at all times.
- Coordinate with the kitchen team to ensure timely production during busy service periods.
- Monitor stock levels of proteins, marinades, sauces, wraps, and grill station supplies.
- Reduce waste through careful portioning, correct cooking practices, and proper storage.
- Follow all kitchen SOPs, allergen procedures, and health and safety requirements.
The ideal person
- Highly skilled in grilling techniques, shawarma preparation, and protein handling.
- Fast, organised, and able to work under pressure without compromising quality.
- Strong on hygiene, consistency, and attention to detail.
- Reliable, team-oriented, and able to communicate clearly with kitchen colleagues.
- Takes pride in presentation, flavour, and guest satisfaction.
- Comfortable working long hours, including evenings, weekends, and peak-service periods.