Overview: Job Description:

Key Responsibilities:

• Prepare and butcher various types of meat, poultry, and seafood according to the kitchen’s needs.
• Portion and prepare cuts of meat following restaurant specifications.
• Ensure all meat is stored correctly, following health and hygiene standards.
• Manage inventory of meat products, ensuring minimal waste and maximum quality.
• Assist the Chef de Partie and Sous Chef in maintaining kitchen standards, helping with ordering and managing supplies.
• Work closely with the kitchen team to ensure timely preparation and service.
• Monitor food safety and hygiene standards in compliance with local regulations.
• Handle and maintain all butchery equipment with care, ensuring cleanliness and safety.
• Train junior staff members in the butchery section when necessary.
• Collaborate with other sections to ensure smooth kitchen operations.

Desired Skill & Expertise:

• Experience in butchery and meat preparation.
• Knowledge of various cuts of meat and their preparation.
• Ability to work under pressure in a high-paced kitchen environment.
• Strong understanding of food safety and hygiene practices.
• Team player with a proactive and positive attitude.
• Relevant culinary or butchery qualifications are desirable.
• Good time management and organizational skills.

Experience:

• Minimum of 2 years of experience in a similar role, preferably in a high-end restaurant or hotel.