Butcher

Prepare cut trim and present meat products to the hotels standards for quality consistency food safety and presentation. The Butcher will support kitchen and service operations by ensuring fresh meat is prepared efficiently stored correctly and available in line with menus and business requirements.

• Receive inspect and prepare fresh meat poultry and other approved animal products in accordance with recipes specifications and food safety standards.

• Cut trim debone portion mince weigh and prepare meat products using appropriate knives saws mincers and other butchery equipment.

• Prepare meat cuts and portions for restaurants banqueting room service events and other kitchen requirements.

• Follow preparation specifications portion guidelines and presentation standards to maintain consistency and minimise waste.

• Inspect meat for freshness quality temperature colour odour damage and suitability for use reporting concerns promptly to the supervisor or manager.

• Label date package and store prepared meat products correctly following food safety traceability and stock rotation procedures.

• Maintain accurate records relating to deliveries temperatures preparation stock usage waste and traceability in line with company procedures.

• Monitor stock levels and communicate requirements for meat packaging ingredients and butchery supplies to the appropriate manager.

• Use knives meat slicers bandsaws mincers scales refrigeration equipment and other tools safely and efficiently following operating instructions.

• Maintain high standards of personal hygiene and follow food safety allergen management cross-contamination prevention and HACCP procedures.

• Keep butchery areas preparation surfaces equipment cold rooms storage areas and utensils clean sanitised organised and in good working order.

• Dispose of bones trimmings packaging and other waste in accordance with company procedures and local requirements while identifying opportunities to reduce waste.

• Report equipment faults maintenance requirements damaged products pest concerns safety hazards and incidents promptly to the appropriate manager.

• Work closely with chefs kitchen colleagues suppliers and other departments to coordinate preparation requirements and support smooth service.

• Assist with the development of meat preparations cuts marinades and menu items as required.

• Follow health and safety manual handling fire safety security and emergency procedures.

• Perform other relevant butchery and kitchen duties as assigned by the supervisor or manager.

• Previous experience as a butcher meat preparer or in a similar professional kitchen or food production role is required.

• Sound knowledge of meat preparation cutting trimming portioning deboning storage and presentation techniques.

• Ability to identify good-quality meat and recognise signs of spoilage contamination damage or incorrect storage.

• Understanding of food safety hygiene HACCP allergen management temperature control traceability and cross-contamination prevention.

• Confident and safe use of butchery knives meat processing equipment weighing scales refrigeration equipment and related tools.

• Good attention to detail when following specifications checking quality weighing portions labelling products and maintaining records.

• Ability to organise tasks manage time effectively and work accurately in a busy kitchen hotel or food production environment.

• Strong understanding of stock rotation waste control safe storage and efficient use of meat products.

• Reliable punctual and able to work independently while contributing positively to a wider kitchen team.

• Good communication skills and a professional cooperative approach when working with chefs kitchen colleagues suppliers and service teams.

• Physically able to stand for extended periods and safely lift carry push pull bend and handle meat products equipment and supplies as required.

• Comfortable working in chilled areas and handling raw meat while following hygiene and personal protective equipment (PPE) procedures.

• Flexible to work shifts including early mornings evenings weekends and public holidays in line with business requirements.