Butcher

Job Title: Butchery/Fishmonger Section Supervisor

Key Responsibilities:

1. Departmental Standards:
- Maintain the standards of performance detailed in the Departmental Operations Manual to ensure efficient departmental operation.

2. Section Organization:
- Organize, plan, direct, and control the Butchery/Fishmonger Sections.

3. Chief Butcher's Instructions:
- Follow the instructions of the Chief Butcher.

4. Supply Management:
- Ensure daily requirements of each section of the Kitchen Department for fresh/cooked meat, fish, and seafood products are delivered timely, in the correct quantity, and meeting the desired standards.

5. Event Planning:
- Consult with the Chief Butcher regarding food production aspects of special events, functions, and outside catering.

6. Marinade Preparation:
- Prepare marinades for meat and seafood.

7. Stock Management:
- Order stock from the main storeroom, estimate daily and weekly requirements, and replenish items as needed.

8. Stock Verification:
- Verify that stock received from suppliers meets the desired standards in collaboration with the immediate Chief Butcher.

9. Stock Security:
- Ensure all stocks are securely stored and under the correct conditions, such as temperature, applicable to each type of commodity.

10. Waste and Theft Control:
- Establish control measures to minimize waste and theft.

11. Hygiene and Cleanliness:
- Maintain all work areas, butchery equipment, and utensils to high standards of cleanliness and hygiene required by the hotel, working in conjunction with the Hygiene Officer.

12. Equipment Operation:
- Be familiar with the operational procedures of all equipment in the butchery and operate them correctly to ensure maximum efficiency and personal safety.

13. Food Safety and Hygiene Standards:
- Assist in implementing various food safety and hygiene standards, including HACCP and other Municipality regulations.

14. Collaboration with Hygiene Officer:
- Work closely with the Hygiene Officer to implement hygiene and safety procedures.

15. Meetings and Briefings:
- Participate in regular meetings and briefings as scheduled.

16. Safety Rules and Procedures:
- Understand and abide by all safety rules, emergency procedures, and fire prevention regulations.

17. Training and Development:
- Participate in any scheduled training and development programs that may improve personal or departmental standards.

18. Adaptability:
- Be entirely flexible and adapt to rotate within different outlets of the Kitchen Department.

19. Additional Duties:
- Carry out any other reasonable duties as assigned by the Chief Butcher.

Qualifications:
- Previous experience in a similar role within a kitchen or butchery.
- Knowledge of food safety and hygiene standards.
- Familiarity with HACCP and other Municipality regulations.
- Strong organizational and communication skills.