Butcher

JOB DESCRIPTION – BUTCHER (BOUCHER)

Department: Culinary / Kitchen
Position: Butcher
Reports to: Executive Chef / Executive Sous Chef
Location: Hotel / Resort

JOB PURPOSE

The Butcher is responsible for the preparation, cutting, portioning, storage and handling of all meat, poultry and related products in accordance with the hotel's quality standards, food safety requirements and operational needs. The position ensures consistency, minimum wastage and effective cost control while maintaining the highest standards of hygiene.

KEY RESPONSIBILITIES

• Prepare, cut, trim, debone and portion meat and poultry according to established specifications and operational requirements.
• Ensure correct portion sizes and consistency of products supplied to the different kitchen outlets.
• Prepare meat products according to menus, functions, banquets and special requirements.
• Inspect the quality and freshness of products received and immediately report any quality concerns.
• Ensure proper labelling, dating, storage and rotation of products according to FIFO/FEFO principles.
• Maintain appropriate storage temperatures and comply with cold-chain requirements.
• Minimise wastage through effective cutting, portioning and utilisation of products.
• Assist with stock control, inventories and monitoring of meat consumption.
• Work closely with the Executive Chef, Sous Chefs and other kitchen sections to ensure adequate preparation and availability of products.
• Maintain the butcher area, cold rooms, equipment, knives and working surfaces in a clean and hygienic condition.
• Strictly comply with food safety, sanitation and hotel hygiene standards.
• Follow all health and safety procedures when handling knives, machinery and other butchery equipment.
• Report equipment defects, maintenance requirements and food safety concerns immediately.
• Support the Culinary team during high-volume operations, functions and special events when required.
• Perform any other reasonable duties assigned by the Executive Chef or Management.

PROFILE & REQUIREMENTS

• Professional qualification or training in Butchery, Culinary Arts or a related field preferred.
• Previous experience as a Butcher within a hotel, resort, restaurant, catering operation or professional butchery environment.
• Strong knowledge of meat cuts, deboning, trimming, portioning and preparation techniques.
• Good understanding of food hygiene, SGS and safe food-handling practices.
• Ability to control portions and minimise wastage.
• Good organisational skills and attention to detail.
• Ability to work under pressure and within a multicultural team.
• Flexible and willing to work shifts, weekends and public holidays according to operational requirements.

KEY COMPETENCIES

Quality Focus • Food Safety • Technical Butchery Skills • Cost Awareness • Teamwork • Reliability • Attention to Detail • Organisation • Efficiency • Professionalism