BUTCHER Professional

As a Butcher you will be responsible of the sections of raw meat, chicken, fish portioning

JOB KNOWLEDGE, SKILLS & ABILITIES

• Appear confident, well groomed as per hotel and food safety standard

• Personality: warm, welcoming and pleasant

• Act with integrity

• Able to communicate with guests, supervisors, and team members

• Self-motivated

• Eye for details

• Ability to handle butchery tools

• Cleanliness and hygiene conscious

• Knowledge of Haccp

• Hand-eye coordination

• Concentration and the ability to pay close attention to tasks

• Stamina and strength to stand for long hours and physically work with heavy pieces of meat

• Ability to work independently and in a team

QUALIFICATION STANDARD

ESSENTIAL :

• Qualifications: Form 4, NC3 Food Production

• Experience: Atleast 2 years experience

• Personal Qualities: Good planning

DESIRABLE :

• Qualifications: School Certificate

DUTIES & RESPONSIBILITIES :

• Clean and sanitise working materials, area and equipment

• Verify products in fridge for mise en place of the next service

• Check temperature and keep record in temperature log book

• Check communication book for any message from previous shifting

• Take requisition for next day, separate in crates as per food hygiene standard for defrosting and to be used next day

• Checks and records temperature of defrosted meat, fish before proceeding with mise en place

• Clean, portion and prepare meat, fish in cooking form while minimizing wastage: cuts, trims and bones carcass sections or prime cuts, using knives, cleaver to reduce to cooking cuts, such as roasts, steaks, chops and stew cubes and dispatch to all outlets

• Cuts and weighs steaks and chops for individual servings

• Ensure that working top is cleaned and sanitized as per food hygiene standard before portioning any other product to avoid cross contamination

• Responsible of grilled food production (at buffet) for lunch and dinner

• Prepare mise en place in advance for next service Estimate requirements as per occupancy and requisition products

• Ensure that all food portioning and preparation equipment is being used safely and that it is cleaned and well maintained

• Receive and store raw products upon delivery as per HACCP standards

• Perform any cognate duties assigned by Executive Chef

• Communicate any anomalies in temperature or quality of products to Executive Chef

• The Butcher will be required to conduct his duties in a respectful, safe and efficient manner, in accordance with the hotel’s policies and procedures, brand standards and code of conduct, ensuring that a high level of service is maintained at all times

• It is not the intent of this job description to cover all aspects of the position but to highlight the most important areas of responsibility

REQUIRED TRAINING :

• Haccp- Intermediate Food Hygiene

• Communication Skills