Senior Butcher

The position is should work with the executive chef, sous chef and CDP in managing and ensuring smooth and efficient operation of the butchery section which includes the preparation and storage of meat, poultry and seafood items and ensuring freshness and quality.

Working or Basic Knowledge in

Proficient in various knife skills, cleaning, cuts/butchering (meats, seafood and poultry) and professional kitchen equipment. With knowledge in operating heavy equipment such as bandsaw, meat grinders, etc. for butchering

Skills and Abilities:

• Excellent oral & written Communication Skills
• Good Level of Numeracy
• Ability to produce good quality items in their respective section
• Knowledge and ability to run a butchery section.
• Attention to detail
• Knows how to read, understand, follow and implement standardized recipes
• Proficient in various knife skills, cleaning, cuts/butchering (meats, seafood and poultry) and professional kitchen equipment.
• Has experience in operating heavy equipment such as bandsaw, meat grinders, etc. for butchering.
• Inventory Management

QUALIFICATIONS AND EXPERIENCE

· Has a Bachelor's Degree in – Hospitality and Restaurant Management or Formal Culinary Arts Training.

· Short Course in Culinary Arts or TESDA Cookery NC II

· At least 1 year of experience in handling – butchery section of a hotel/resort or similar.