Chief Butcher
- Riviere du Rempart
- Not disclosed
- Permanent
- Added 19/10/2024
- Closing 06/11/2024
- Davina Gujadhur
Responsible on a daily basis for organising, planning, directing, controlling of the Butchery/ Fishmonger Sections, its Team Member(s) and organizing workloads and Team Member(s) assignments.
• To be responsible and ensure that all the activities of these sections are done as per established hotel standards and procedures, and further assist his/ her Team Member(s) in anyway possible.
• Follow instructions and understand the philosophy of the Executive Chef and carry out those ideas, stressing them to Kitchen Team Member(s).
• To ensure that the daily requirements of each different sections of the Kitchen Department, as regards the supply of fresh/ cooked meat/ fish and seafood products, are delivered to them at the requested time, quantity and standards.
• Order stock from main storeroom; estimates daily and weekly requirements and replenishes items as appropriate (done in liaison with superiors).
• To verify that stock received from suppliers are to the desired standards of the Kitchen Department (done in liaison with immediate superiors).
To ensure that all stocks are being kept securely and under the correct conditions (e.g. temperature) applicable to each type of commodity stored.
Other Cognate duties.
