About the role
The mangal is the heart of the Varazi garden — the first thing our guests smell when they walk in from Varaziskhevi. We are looking for a chef to own that station: mtsvadi, kebabs and prime steaks cooked over open flame and vine-wood, every evening, with the consistency that keeps people coming back for thirty years.
You will work alongside our executive chef and a small, steady kitchen team. Evenings are busy and the garden fills quickly in summer, so a calm head at the grill matters more to us than a long CV.
What you will do
- Run the open mangal through evening service — mtsvadi, kebabs, steaks and seasonal grilled vegetables.
- Manage the fire: build it, feed it with vine-wood and hold the heat steady across a full service.
- Marinate and prep meat daily to our recipes, checking quality on delivery.
- Keep the station clean and to standard, and close it down properly at the end of the night.
- Work with the kitchen team so grill dishes land with the rest of the table, not before or after it.
What we are looking for
- Two years or more cooking over live fire — Georgian mangal experience is ideal, other grill work counts.
- A feel for fire and timing: knowing by eye and smell when meat is ready, not only by the clock.
- Reliability through a busy evening service, especially on weekends.
- Georgian language; English or Russian is a bonus but not required.
- Food safety and hygiene certification, or willingness to obtain one with us.
What we offer
- Competitive salary, discussed at interview and paid on time, every month.
- Staff meals on every shift and a share of tips.
- A settled team — many of our kitchen have been with Varazi for years.
- Paid annual leave and a schedule agreed in advance, not week to week.
