Butcher

The Butcher is responsible for the preparation, cutting, and portioning of all meats, poultry, and seafood according to the kitchen's standards and menu requirements. This role ensures the highest quality and freshness of products while maintaining strict hygiene, safety, and storage procedures in compliance with hotel standards.

• Receive, inspect, and store meat, poultry, and seafood deliveries in accordance with food safety standards.
• Cut, trim, debone, grind, and portion meats based on menu specifications and chef's requirements.
• Maintain proper rotation and labeling of stock to ensure freshness and minimize wastage (FIFO method).
• Ensure cleanliness and sanitation of work areas, tools, and equipment at all times.
• Monitor inventory levels and inform the chef of any shortages or quality issues.
• Follow all HACCP and food safety guidelines.
• Assist chefs with menu planning and meat cost control when required.
• Maintain accurate records of meat usage and yields.
• Dispose of waste properly and safely according to resort policies.
• Adhere to all hotel safety and hygiene policies, including proper use of protective gear.

• High school diploma or equivalent; culinary certification is an advantage.
• Minimum of 1–2 years of experience as a butcher in a hotel, resort, or restaurant setting.
• Strong knowledge of meat cuts, preparation, and storage procedures.
• Physically fit and able to handle heavy lifting and long hours in a cold environment.
• Attention to detail and commitment to maintaining high-quality standards.
• Ability to work independently and as part of a team.