✨ AI Summary
We are seeking an experienced butcher for a Western-style restaurant group. The role focuses on ensuring hygiene procedures, supervising meat and fish preparation, proper storage and inventory, and maintaining cleanliness in preparation areas. You will work closely with the Executive Chef, Sous Chef, and Stock Controller, communicating efficiently for ordering and preparation, while complying with food safety and portion control guidelines. A Culinary Certificate is required, along with at least 3 years of butcher experience in hospitality settings, and strong skills in quality control, storage, sanitation, and maintenance of equipment.
Requirements
Must have worked at least for 3 Years as a Butcher in Hotels, Restaurants or on Cruise ships. Must be able to prepare all meats and fish products specified in company standards. Must have a Culinary Certificate from a recognized institution. Must be able to deal with quality control, production control, meat and fish storing
Description
Our client an award winning western restaurant group is looking for an experienced butcher to join their team and expansion project.DUTIES & RESPONSIBILITIES: Must be aware and ensure that he and his co – workers follow company hygiene procedures. The communications to the Executive Chef, Sous Chef and the Stock Controller must be in respectful, friendly and professional ways.Responsible of Checking all Meat and Fish on delivery for quality and Quantity.In charge of cleanliness of the Meat and Fish preparation rooms and proper storage of all Meat and Fish items in the Freezers and Fridges.Close communication and contact with the Executive Chef with regard ordering and preparation is obligatory.The guidelines and requests from the Chef and F&B Manager must be followed in the most efficient way.All machines and equipment must be kept in good repair and must be handled with care at all times.Report any maintenance requirements to the relevant personnel.Be present during the sanitation inspections of your areas.The Butcher must be fully aware of the company controlling and food preparation procedures e.g. portion control, as outlined in the F&B manual.Daily contact and exchange of information with the Executive Chef or Sous Chef is obligatory.