Butcher

• Cut, trim, debone, portion, and prepare meat, poultry, and fish as per hotel standards.
• Prepare different cuts according to the requirements of the kitchen and menu.
• Maintain proper portion sizes to control food cost.
• Check the quality, freshness, weight, and condition of meat, poultry, and fish upon receiving.
• Ensure all products meet the hotel's quality and hygiene standards.
• Report any damaged, spoiled, or substandard products to the Executive Chef/Purchase Department.
• Store meat and poultry at the correct temperature and in designated cold-storage areas.
• Follow FIFO (First In, First Out) procedures.
• Ensure proper labelling, dating, and segregation of different products.
• Maintain excellent personal hygiene and cleanliness of the butcher area.
• Follow HACCP, food safety, and hotel hygiene procedures.
• Prevent cross-contamination by using appropriate equipment and separate cutting boards.
• Safely operate knives, meat slicers, mincers, saws, and other butchery equipment.
• Keep all knives and equipment clean, sharp, and in good working condition.
• Report any equipment defects immediately.
• Minimize wastage through proper cutting and trimming techniques.
• Maintain accurate portion sizes according to standard recipes.
• Utilize meat efficiently to support food-cost control.
• Coordinate with the Executive Chef, Sous Chef, and kitchen sections regarding daily meat requirements.
• Prepare and issue required portions to different kitchen outlets on time.
• Assist in special preparations for banquets, events, and large functions.
• Assist in daily and periodic meat inventory checks.
• Maintain proper records of received, issued, and leftover products.
• Inform the chef about stock levels and upcoming requirements.
• Guide and train Commis Butchers and kitchen assistants in proper cutting and hygiene practices.
• Work closely with the culinary team to maintain consistent quality.
• Maintain cleanliness of cold rooms, freezers, worktables, sinks, and butcher areas.
• Follow hotel safety and emergency procedures.
• Perform other duties assigned by the Executive Chef or Sous Chef.

Pay

₹20,000.00 - ₹30,000.00 per month

Benefits

• Food provided

Work Location

In person