Job Summary

The Butcher is responsible for receiving, inspecting, preparing, portioning, and storing all meat, poultry, seafood, and related products according to hotel standards, food safety regulations, and quality requirements. The role ensures consistent product quality, minimizes waste, and supports the kitchen with timely preparation of ingredients.

Key Responsibilities

Receive and inspect meat, poultry, seafood, and game deliveries for quality and freshness.Cut, trim, bone, portion, and prepare meats according to standard recipes and specifications.Ensure proper storage, labeling, rotation (FIFO), and handling of all meat products.Maintain high standards of hygiene, sanitation, and food safety in the butcher area.Monitor stock levels and report shortages or quality issues to the Executive Chef.Minimize waste through efficient cutting and utilization of meat products.Maintain knives, cutting equipment, and machinery in a safe and clean condition.Prepare special cuts and portions as requested by chefs or for banquet functions.Follow all HACCP, health, and safety procedures.Assist with inventory counts and stock control.Ensure work areas, cold rooms, and equipment are cleaned and sanitized at the end of each shift.Support other kitchen operations as required.

Job Summary

The Butcher is responsible for receiving, inspecting, preparing, portioning, and storing all meat, poultry, seafood, and related products according to hotel standards, food safety regulations, and quality requirements. The role ensures consistent product quality, minimizes waste, and supports the kitchen with timely preparation of ingredients.

Key Responsibilities

Receive and inspect meat, poultry, seafood, and game deliveries for quality and freshness.Cut, trim, bone, portion, and prepare meats according to standard recipes and specifications.Ensure proper storage, labeling, rotation (FIFO), and handling of all meat products.Maintain high standards of hygiene, sanitation, and food safety in the butcher area.Monitor stock levels and report shortages or quality issues to the Executive Chef.Minimize waste through efficient cutting and utilization of meat products.Maintain knives, cutting equipment, and machinery in a safe and clean condition.Prepare special cuts and portions as requested by chefs or for banquet functions.Follow all HACCP, health, and safety procedures.Assist with inventory counts and stock control.Ensure work areas, cold rooms, and equipment are cleaned and sanitized at the end of each shift.Support other kitchen operations as required.

Certificate or Diploma in Professional Cookery, Butchery, or a related fieldMinimum of 2–3 years' experience as a butcher in a hotel, restaurant, or commercial food production environment.Knowledge of different meat cuts, portioning techniques, and quality standards.Understanding of HACCP and food safety regulations.Ability to safely operate butchery tools and equipment.Excellent knife and butchery skills.Strong attention to detail and quality.Good organizational and time management skills.Ability to work under pressure and meet production deadlines.Strong understanding of food hygiene and sanitation.Team player with good communication skills.Physically fit and able to lift and handle heavy products.

Certificate or Diploma in Professional Cookery, Butchery, or a related fieldMinimum of 2–3 years' experience as a butcher in a hotel, restaurant, or commercial food production environment.Knowledge of different meat cuts, portioning techniques, and quality standards.Understanding of HACCP and food safety regulations.Ability to safely operate butchery tools and equipment.Excellent knife and butchery skills.Strong attention to detail and quality.Good organizational and time management skills.Ability to work under pressure and meet production deadlines.Strong understanding of food hygiene and sanitation.Team player with good communication skills.Physically fit and able to lift and handle heavy products.