About this role
The Butcher Sous Chef will work closely with the culinary team, ensuring the availability of fresh, high-quality meats & fishes and providing guidance and training to junior kitchen staff. Expertly handle and prepare a wide range of meats, including beef, pork, poultry, lamb, and game, using precise butchery techniques. Assess the quality and freshness of meats, selecting the best cuts for our kitchen. Fabricate, portion, and trim meats according to recipes, menu specifications, and portion control standards. Ensure compliance with all food safety and sanitation regulations, including proper storage, handling, and labeling of meats. Manage inventory of meats, monitor stock levels, and place orders to ensure a consistent supply of high-quality products. Collaborate with the culinary team to develop and execute creative and appealing dishes featuring various cuts of meat.