DUTIES & RESPONSIBILITIES

 Clean and sanitise working materials, area and equipment

Verify products in fridge for mise en place of the next service

Check temperature and keep record in temperature log book

Check communication book for any message from previous shifting

Take requisition for next day, separate in crates as per food hygiene standard for defrosting and to be used next day

Checks and records temperature of defrosted meat, fish before proceeding with mise en place

Clean, portion and prepare meat, fish in cooking form while minimizing wastage: cuts, trims and bones carcass sections or prime cuts, using knives, cleaver to reduce to cooking cuts, such as roasts, steaks, chops and stew cubes and dispatch to all outlets

Cuts and weighs steaks and chops for individual servings

Ensure that working top is cleaned and sanitized as per food hygiene standard before portioning any other product to avoid cross contamination

Responsible of grilled food production (at buffet) for lunch and dinner

Prepare mise en place in advance for next service

Estimate requirements as per occupancy and requisition products

Ensure that all food portioning and preparation equipment is being used safely and that it is cleaned and well maintained

Receive and store raw products upon delivery as per HACCP standards

Perform any cognate duties assigned by Executive Chef

Communicate any anomalies in temperature or quality of products to Executive Chef

The Butcher will be required to conduct his duties in a respectful, safe and efficient manner, in accordance with the hotel’s policies and procedures, brand standards and code of conduct, ensuring that a high level of service is maintained at all times