Posted on :
02-02-2024
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1 Vacancy
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Job Description
Req ID : 2493186
- Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with the Policy.
- Organising, planning, directing and controlling of the Butchery/ Fishmonger Sections.
- Follow instructions of the Chief Butcher.
- To ensure that the daily requirements of each different sections of the Kitchen Department, as regards the supply of fresh/ cooked meat/ fish and seafood products, are delivered to them at the requested time, quantity and standards.
- Consult with the Chief Butcher about food production aspects of special events e.g. functions, outside catering; being planned.
- Preparation of marinades.
- Order stock from main storeroom; estimates daily and weekly requirements and replenishes items as appropriate.
- To verify that stock received from suppliers are to the desired standards of the Kitchen Department (done in liaison with immediate Chief Butcher).
- To ensure that all stocks are being kept securely and under the correct conditions (e.g. temperature) applicable to each type of commodity stored.
- Establish control to minimize waste and theft.
- Maintains all work areas, butchery equipment and utensils to the high standards of cleanliness and hygiene required by the hotel in conjunction with Hygiene Officer.
- Is familiar with the operational procedures of all equipment in the butchery and operates them in the correct manner to ensure the maximum efficiency and personal safety.
- To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
- To work closely with Hygiene Officer in implementing all hygiene and safety procedures.
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
Key Skills
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