Butcher

To prepare, cut, trim and portion different types of meat, poultry and fish according to hotel standards, ensuring quality, freshness, hygiene and food safety at all times.

Receive and inspect meat, poultry and other products to ensure freshness and quality.

Cut, trim, debone and portion different types of meat according to kitchen requirements.

Prepare meat cuts for restaurants, buffets, banquets and special events.

Minimise waste by using meat products efficiently.

Store meat products at the correct temperatures.

Label and date all prepared and stored products.

Ensure proper stock rotation using the FIFO (First In, First Out) method.

Maintain cleanliness of workstations, equipment, knives and storage areas.

Follow food safety, hygiene and HACCP standards.

Ensure all meat is handled and stored safely to prevent cross-contamination.

Monitor stock levels and inform the Chef of any shortages.

Follow recipes, portion sizes and presentation standards.

Assist the kitchen team during busy periods and special functions.

Follow all hotel health and safety procedures.