Butcher

Job Purpose

• To prepare, cut, trim, portion, and store meat, poultry, and other related products according to hotel standards, ensuring product quality, food safety, hygiene, and minimal wastage while supporting the smooth operation of the kitchen.
• Receive, inspect, and verify the quality, quantity, and freshness of meat, poultry, and other products delivered to the kitchen.
• Cut, trim, debone, portion, and prepare different types of meat according to menu requirements and chef specifications.
• Prepare standard cuts of beef, lamb, poultry, and other meats as required by the hotel's operations.
• Ensure all meat products are handled, labeled, dated, stored, and rotated according to food safety standards and FIFO procedures.
• Maintain proper temperature controls during receiving, preparation, and storage.
• Follow HACCP principles and the hotel's food safety, hygiene, sanitation, and health regulations.
• Maintain cleanliness and sanitation of workstations, cutting boards, knives, equipment, and cold-storage areas.
• Monitor stock levels, report shortages, and assist with inventory counts and stock rotation.
• Minimize food waste by ensuring proper cutting techniques, portion control, and efficient utilization of meat products.
• Ensure knives, meat slicers, and other equipment are used safely and maintained in good working condition.
• Coordinate with the Executive Chef, Sous Chef, and kitchen team to ensure timely preparation of products for daily operations and events.
• Follow the hotel's policies, procedures, and standards, including occupational health and safety requirements.
• Perform other related duties as assigned by the Executive Chef or authorized supervisor.
• Qualifications and Experience
• Previous experience as a Butcher in a hotel, restaurant, catering operation, or similar food service establishment.
• Knowledge of meat preparation, cutting techniques, deboning, portioning, and storage procedures.
• Understanding of food safety, personal hygiene, HACCP, and proper temperature control.
• Ability to operate and maintain butcher tools and equipment safely.
• Good attention to detail, organizational skills, and the ability to work under pressure.
• Ability to work independently and as part of a culinary team.
• Basic communication skills in English; additional languages are an advantage.
• Key Competencies
• Meat preparation and portion control
• Food safety and hygiene compliance
• Quality control and freshness inspection
• Waste reduction and cost awareness
• Safe handling of knives and equipment
• Teamwork and communication
• Time management and attention to detail
• Health, Safety, and Hygiene
• The employee must comply with all hotel food safety policies, HACCP procedures, personal hygiene requirements, and applicable local regulations. All equipment and work areas must be maintained in a clean, safe, and hygienic condition at all times.
• Performance Indicators
• Compliance with food safety and hygiene standards
• Accuracy of meat cuts and portion sizes
• Minimization of meat wastage
• Product quality and freshness
• Timely completion of preparation requirements
• Compliance with inventory and storage procedures