✨ AI Summary
We are seeking an experienced butcher for our Western-style restaurant group. The role requires maintaining high hygiene standards, ensuring quality and proper storage of meat and fish, coordinating with Executive Chef and Sous Chef, and adhering to company procedures and sanitation inspections. The ideal candidate will have at least 3 years of butcher experience in hospitality settings (hotels, restaurants, or cruise ships) and hold a Culinary Certificate. Responsibilities include portion control, order coordination, equipment maintenance, and timely communication with kitchen leadership to support efficient food preparation.
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 be able to deal with quality control, production control, meat and fish storing. Must have a Culinary Certificate from a recognized institution.
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.