- Cut, trim, debone, portion, and prepare meat, poultry, and fish as per hotel standards.
- Prepare different cuts according to the requirements of the kitchen and menu.
- Maintain proper portion sizes to control food cost.
- Check the quality, freshness, weight, and condition of meat, poultry, and fish upon receiving.
- Ensure all products meet the hotel's quality and hygiene standards.
- Report any damaged, spoiled, or substandard products to the Executive Chef/Purchase Department.
- Store meat and poultry at the correct temperature and in designated cold-storage areas.
- Follow FIFO (First In, First Out) procedures.
- Ensure proper labelling, dating, and segregation of different products.
- Maintain excellent personal hygiene and cleanliness of the butcher area.
- Follow HACCP, food safety, and hotel hygiene procedures.
- Prevent cross-contamination by using appropriate equipment and separate cutting boards.
- Safely operate knives, meat slicers, mincers, saws, and other butchery equipment.
- Keep all knives and equipment clean, sharp, and in good working condition.
- Report any equipment defects immediately.
- Minimize wastage through proper cutting and trimming techniques.
- Maintain accurate portion sizes according to standard recipes.
- Utilize meat efficiently to support food-cost control.
- Coordinate with the Executive Chef, Sous Chef, and kitchen sections regarding daily meat requirements.
- Prepare and issue required portions to different kitchen outlets on time.
- Assist in special preparations for banquets, events, and large functions.
- Assist in daily and periodic meat inventory checks.
- Maintain proper records of received, issued, and leftover products.
- Inform the chef about stock levels and upcoming requirements.
- Guide and train Commis Butchers and kitchen assistants in proper cutting and hygiene practices.
- Work closely with the culinary team to maintain consistent quality.
- Maintain cleanliness of cold rooms, freezers, worktables, sinks, and butcher areas.
- Follow hotel safety and emergency procedures.
- Perform other duties assigned by the Executive Chef or Sous Chef.
Pay: ₹18,000.00 - ₹25,000.00 per month
Benefits:
Work Location: In person
