Reports to: Restaurant Chef
• Minimum 2 Years Butcher experience in Restaurant or another environment
• Must be able to prepare all meats and fish products specified per company standards.
• Must be able to deal with quality control, production control, meat and fish storing
2. DUTIES & RESPONSIBILITIES:
Must be aware and ensure that all sanitization standards and company hygiene procedures are followed.
Respectful & Professional communications skills
Responsible for checking all Meat and Fish on delivery for quality and Quantity.
In charge of cleanliness of the Meat and Fish preparation area and proper storage of all Meat and Fish items in the Freezers and Fridges.
Responsible to ensure that all machines and equipment are kept in good repair.
Ability to work safely and with care.
Report any maintenance requirements to the relevant personnel.
Other duties as assigned.
Powered by JazzHR