Key Responsibilities:

• Assist with cutting, deboning, trimming, and portioning meat according to hotel standards.
• Ensure proper storage, labelling, and rotation of meat products using FIFO principles.
• Inspect meat deliveries and products for freshness, quality, and consistency.
• Maintain cleanliness and hygiene of the butcher area, tools, and equipment.
• Follow HACCP, food safety, health, and safety procedures at all times.
• Assist senior butchers with large cuts, charcuterie, sausages, and other specialty products when required.
• Ensure meat is prepared and available on time for kitchen operations.
• Assist with stock control and report shortages or quality issues to the relevant supervisor.
• Minimize wastage and ensure proper handling of all meat products.
• Maintain a professional appearance, good personal hygiene, attendance, and positive working relationships.
• Participate in departmental training and comply with hotel policies and applicable employment regulations.