About The Role

Assist the team with the daily operation of the Butchery section.
Carry out the preparation, trimming, cutting, portioning, and handling of meat, poultry, and other butchery products according to established standards.
Ensure all products are prepared according to required specifications, portion sizes, and quality standards.
Prepare mise en place for daily kitchen, à la carte, buffet, banquet, and special event requirements.
Ensure proper handling, storage, labeling, and temperature control of all meat and poultry products.
Follow FIFO procedures and monitor the freshness and quality of products.
Maintain high standards of hygiene, cleanliness, and organization within the Butchery section.
Follow HACCP, food safety, and sanitation procedures at all times.
Ensure knives, machinery, and butchery equipment are operated safely and correctly.
Minimize product wastage through proper trimming, portioning, and storage practices.