Qualifications

• Certificate or Diploma in Culinary Arts / Food Production or related qualification.
  
• Previous experience working in a hotel, restaurant, or high-volume kitchen environment.
  
• Basic knowledge of meat cuts, butchery techniques, and product handling.
  
• Understanding of food safety and hygiene practices (HACCP knowledge is an advantage).
  
• Ability to use knives and butchery equipment safely and correctly.
  
• Good knowledge of kitchen operations and mise en place preparation.
  
• Ability to work under pressure in a fast-paced hotel environment.
  
• Strong attention to detail and commitment to quality standards.
  
• Good teamwork and communication skills.
  
• Willingness to work flexible shifts, including weekends and public holidays.
  
• Ability to maintain cleanliness, organization, and discipline in the workplace.
  

• Assist the Butchery Chef de Partie with daily meat, poultry, and seafood preparation tasks.
  
• Receive, inspect, and store meat products according to quality, hygiene, and food safety standards.
  
• Ensure proper handling, trimming, portioning, deboning, and cutting of meat products as per specifications.
  
• Prepare meat cuts, marinades, and mise en place required for different hotel outlets and banqueting operations.
  
• Support preparation of items for restaurants, room service, events, and large-scale functions.
  
• Maintain correct labeling, dating, and storage rotation using FIFO (First In, First Out) principles.
  
• Ensure all butchery equipment, tools, and work areas are cleaned and sanitized according to HACCP standards.
  
• Minimize wastage by utilizing products efficiently and following portion control guidelines.
  
• Assist with stock counts, inventory checks, and reporting of shortages or quality issues.
  
• Follow proper temperature control procedures for chilled and frozen products.
  
• Maintain personal hygiene and grooming standards in line with hotel policies.
  
• Ensure compliance with food safety, health, and safety regulations.