• 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
Profile:
  • 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

Essential

  • Qualifications: Form 4, NC3 Food Production
  • Experience: Atleast 2 years experience
  • Personal Qualities: Good planning

Desirable

  • Qualifications: School Certificate
Job Overview
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