Butcher

Position Summary
1. Responsible to deliver high quality, efficient, individualized and technically excellent production of all
meat and fish for guests and crew in accordance with Company Policies and strictly upholding any
Public Health standards and towards a goal of achieving total guest satisfaction.

Reporting Structure
1. Reporting to the Executive Chef and Executive Sous Chef.
2. Subordinates – Assistant Butcher (where applicable).

Responsibilities
1. Prepares all meat and fish for guests and crew.
2. Maintains an accurate inventory of meat and fish stores in conjunction with the Hotel Stores
Manager.
3. Ensures that adequate supplies of meat, poultry and fish are available each day.
4. Verifies that the quality of the meat, poultry and fish received is in accordance with Company
standards.
5. Attends the daily menu briefing with the Executive Chef.
6. Responsible for meat and fish stock rotation.
7. Responsible for the correct storage of all meat and fish and defrosting procedures.
8. Completes all requisitions and checks all items required for the butcher shop.
9. Ensures economical food production and minimization of food waste.
10. Assists with guest chef programs, special functions and cooking demonstrations.
11. Ensures that all set-ups are completed on schedule.
12. Ensures that his/her assigned station is set up according to Company standards, maintaining in a
clean and orderly fashion.
13. Responsible to transport produce using the correct procedures and utensils from the main galley to
assigned outlets.
14. Assists with regular inventories of the galley department equipment.
15. Properly cleans and maintains area and equipment according to Public Health standards.
16. Executes strict Public Health practices in all aspects of the position.
17. Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s
completed internally or by external authorities.
18. Ensures that the logging of all fridge and freezer temperatures in assigned areas are in accordance
with Company procedures and Public Health standards.
19. Properly and carefully uses ship equipment and truthfully reports faulty or broken equipment.
20. Strives to minimize breakage and wastage and follows proper procedures when disposing of
garbage.
21. Displays cost and quality awareness.
22. Assists managers and supervisors with the training and induction of new personnel.
23. Proactively responds to issues or potential problems quickly and efficiently involving relevant people
as required. Communicates any challenges, complaints or service difficulties to immediate
supervisor.
24. Attends all training sessions with the aim to further improve his/her level of performance.
25. Adherence to the Company’s code of conduct at all times.
26. Practices preventative maintenance.
27. Keeps the Executive Chef and Executive Sous Chef promptly and fully informed of all problems and
matters of significance.

Education/Experience/Qualifications:
1. Minimum of 4 years experience in a similar position at an International 5 star establishment.
2. Extensive experience of thawing, de-boning, cleaning, grinding, mincing, portion cutting and
marinating meat.
3. Knowledge and experience of Public Health policies and procedures.
4. Ability to read, interpret and demonstrate culinary fundamentals.
5. Physically and medically fit.
6. Moral integrity is required.