Commis 1 - Butcher for Western Style Restaurants - 1

Our client an award winning western restaurant group is looking for an experienced butcher to join their team and expansion project.

DUTIES & RESPONSIBILITIES

• Must be aware and ensure that he and his co‐workers follow company hygiene procedures.
• The communications to the Executive Chef, Sous Chef and the Stock Controller must be in respectful, friendly and professional ways.
• Responsible of checking all meat and fish on delivery for quality and quantity.
• In charge of cleanliness of the meat and fish preparation rooms and proper storage of all meat and fish items in the freezers and fridges.
• Close communication and contact with the Executive Chef with regard to ordering and preparation is obligatory.
• The guidelines and requests from the Chef and F&B Manager must be followed in the most efficient way.
• All machines and equipment must be kept in good repair and must be handled with care at all times.
• Report any maintenance requirements to the relevant personnel.
• Be present during the sanitation inspections of your areas.
• The butcher must be fully aware of the company controlling and food preparation procedures e.g. portion control, as outlined in the F&B manual.
• Daily contact and exchange of information with the Executive Chef or Sous Chef is obligatory.
• Must have worked for at least 3 years as a butcher in hotels, restaurants or on cruise ships.
• Must be able to prepare all meats and fish products specified in company standards.
• Must be able to deal with quality control, production control, meat and fish storing.
• Must have a culinary certificate from a recognized institution.

COMPENSATION & BENEFITS

#J-18808-Ljbffr