Butcher

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