About this role
Job Purpose
To support the Chef de Cuisine/Sous Chef in the Butchery section by preparing and handling meat, poultry, seafood, and other ingredients according to hotel standards, food safety requirements, and standard recipes, while maintaining high quality, hygiene, and efficiency.
Key Responsibilities
1. Food Preparation & Butchery
Prepare, trim, cut, portion, and store meat, poultry, seafood, and other ingredients according to standard specifications.Ensure all food preparation follows standard recipes, quality standards, and presentation requirements.Maintain proper portion control and minimize food waste.Assist in preparing mise en place and ensuring the Butchery section is ready for daily operations.Support other kitchen sections when required by the Chef or Sous Chef.2. Food Safety & Hygiene
Follow hotel food safety, hygiene, sanitation, and HACCP procedures at all times.Ensure proper handling, labeling, storage, and temperature control of food products.Maintain cleanliness and sanitation of work areas, equipment, tools, and utensils.Follow health, safety, fire, and security regulations.3. Kitchen Operations & Cost Control
Organize and maintain the Butchery section to ensure efficient workflow and productivity.Check the quality and freshness of ingredients before use and report any issues to the Chef/Sous Chef.Use kitchen equipment and tools correctly and responsibly to minimize damage and breakage.Support effective food cost control by reducing waste and maintaining proper portioning.4. Teamwork & Communication
Work closely with the Chef, Sous Chef, and other kitchen team members to ensure smooth daily operations.Maintain positive and professional working relationships with colleagues and other departments.Attend training sessions, briefings, and meetings as required.Demonstrate a willingness to learn and develop culinary and butchery skills.5. Professional Standards
Maintain high standards of personal hygiene, grooming, punctuality, and professional appearance.Follow hotel policies, departmental procedures, employee regulations, and applicable local laws.Support the hotel’s service culture, values, and commitment to guest satisfaction.Perform other reasonable duties and responsibilities as assigned by the Chef de Cuisine or Sous Chef. Knowledge and Experience
M Technical Diplomainimum of 1 year of Restaurant experience, preferably in the luxury setting lifestyle resort & stand-alone concept restaurant.Strong oral and written communication skillsAbility to train and develop team membersAbility to work effectively in a team environment and take initiativeExcellent organizational skills Competencies
Good communication and customer contact skillsService oriented with an eye for detailsAbility to work effectively and contribute in a teamSelf-motivated and energeticMust be well-presented and professionally groomed at all timesAdaptivity ability and open minded for any challenges and opportunitiesWell handling the pressure situation and remain clam to oversee the situation