Butcher

Overview

The role involves preparing, cutting, trimming, portioning, and storing various meats and poultry according to established hotel standards. The butcher will ensure meat product quality, maintain high levels of food safety and hygiene, reduce waste, and support smooth kitchen operations.

Responsibilities

• Receive and inspect incoming meat, poultry, and related products to verify freshness, quality, and quantity.
• Cut, trim, debone, and portion different meats as per menu specifications and chef instructions.
• Prepare standardized cuts of beef, lamb, poultry, and other meats necessary for hotel kitchen operations.
• Label, date, store, and rotate meat products carefully following food safety guidelines and FIFO inventory procedures.
• Maintain correct temperature control throughout receipt, preparation, and storage stages.
• Adhere to HACCP protocols along with the hotel's food safety, sanitation, and health regulations.
• Ensure cleanliness of all workstations, utensils, cutting boards, knives, equipment, and cold storage areas.
• Monitor inventory, report shortages promptly, and assist in stock management and rotation.
• Implement cutting techniques and portion controls to minimize waste and optimize meat utilization.
• Use and maintain knives, slicers, and other butcher equipment in a safe and functional manner.
• Collaborate with Executive and Sous Chefs and kitchen staff to prepare meat products timely for daily service and events.
• Comply with hotel policies, procedures, and occupational health and safety standards.
• Perform additional tasks assigned by the Executive Chef or supervisors.

Qualifications and Experience

• Prior experience as a butcher in hotels, restaurants, catering, or similar food service settings.
• Proficient knowledge of meat preparation methods including cutting, deboning, portioning, and appropriate storage.
• Well-versed in food safety standards, personal hygiene practices, HACCP, and temperature regulation.
• Competent in safe operation and maintenance of butcher tools and equipment.
• Strong attention to detail, organizational skills, and ability to manage pressure.
• Capable of working independently as well as collaboratively within a culinary team.
• Basic English communication skills; additional languages are advantageous.

Key Competencies

• Expertise in meat preparation and controlling portion sizes.
• Strict adherence to food safety and hygiene compliance.
• Skills in quality inspection and maintaining product freshness.
• Focus on waste reduction and cost efficiency.
• Safe handling of specialized knives and equipment.
• Effective teamwork and communication skills.
• Efficient time management and attention to detail.

Health, Safety, and Hygiene

The butcher must observe all hotel food safety policies, HACCP standards, and personal hygiene rules. Work areas, tools, and equipment must remain clean, secure, and sanitary at all times, complying with local regulations.

Performance Indicators

• Compliance with established food safety and hygiene guidelines.
• Precision in cutting meats and adhering to portion size requirements.
• Reduction of meat wastage through efficient practices.
• Consistent maintenance of product quality and freshness.
• Timely preparation to meet kitchen demands.
• Following proper inventory and storage protocols.