Prep Work & Marination
Cutting, washing, and marinating chicken/meat using standard spice blends, yogurt, garlic paste, and oil.
Preparing sauces (toum/garlic sauce, tahini, spicy mayo) and slicing fresh vegetables (cabbage, pickles, tomatoes, onions).
Spit Assembly & Grilling
Stacking marinated meat layers properly on the rotating vertical spit (trompo).
Operating and monitoring the gas or electric vertical burner to ensure meat cooks evenly without burning.
Carving & Rolling
Thinly carving cooked outer layers of meat using a sharp shawarma knife or electric slicer.
Assembling rolls, wraps (rumali, pita, khubz), and shawarma plates/bowls accurately with standard portioning.
Counter & Station Management
Toasting/grilling wrapped rolls on a press or stove before serving.
Keeping the shawarma station clean, hygienic, and free of food buildup throughout the shift.
Restocking breads, sauces, and wrapping paper during busy rush hours.