RESPONSIBILITIES • Must be aware and ensure that he and his co – workers follow the company hygiene procedures. • The communications to the Executive Chef, Sous Chef and the Stock Controller must be in respectful, friendly and professional ways. • Responsible of Checking all Meat, Chicken and ...

RESPONSIBILITIES
• Must be aware and ensure that he and his co – workers follow the company hygiene procedures.
• The communications to the Executive Chef, Sous Chef and the Stock Controller must be in respectful, friendly and professional ways.
• Responsible of Checking all Meat, Chicken and Fish on delivery for quality and Quantity.
• Helping in the cutting of Meat, Chicken and Fish.
• In charge of cleanliness of the Meat, Chicken and Fish preparation rooms and proper storage in the Freezers and Fridges.
• Close communication and contact with the Executive Chef with regard ordering and preparation is obligatory.
• The guidelines and requests from the Chef must be followed in the most efficient way.
• All machines and equipment must be kept in good repair and must be handled with care at all times.
•Report to maintenance any defective in equipment.
• Be present during the sanitation inspections of your areas.
• Should provide necessary assistance to Audit exercise.
• The Butcher must be fully aware of the company controlling and food preparation procedures e.g. portion control etc.
• Daily contact and exchange of information with the Executive Chef or Sous Chef is obligitory.
EXPERIENCE/SKILLS/CHARACTER
• Must have worked at least for 3 years as a Butcher in Hotels, Restaurants or Catering Industry.
• Must be able to prepare all meats, chicken and fish products specified according to company standards.
• Must be able to deal with quality control, production. control, meat, chicken and fish storing.
• Must have a good communication skills.
• Ready to cope with pressure.
• Ready to work odd when required.