Qualifications

• Reading, writing and oral proficiency in the English language.
  
• High School and culinary school training.
  
• HACCAP knowledge.
  
• Ability to work well under pressure in a fast paced environment.
  
• Ability to work cohesively as part of a team
  
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
  

• Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following:
  
• Actively share ideas, opinion and suggestions to improve the environment and menus
  
• Ensure consistency in the preparation of all Butchery items for a la carte and/or buffet menus according to property recipes and standards
  
• Communicate effectively with the rest of the team and thrive for guest feedback.
  
• Maintain cleanliness and proper rotation of product in Butcher chillers
  
• Minimize wastage/ spoilage
  
• Daily attendance at BEO meeting and proper distribution & adjustments to culinary BEOs.
  
• Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback
  
• Strives to maintain & improve all Colleague cafeteria food offerings, preparations & presentations
  
• Personally inspect all Butchery items entering Fairmont the Norfolk for quality & hygiene standards
  
• Ensures proper portion control to minimize wastage in the Butcher Shop
  
• Complete daily Meat, Fish & Poultry market lists based on hotel volume
  
• Ensure daily rotation of all Butchery items from the outlets to maintain quality
  
• Liaison with purchaser to communicate quality for money ratio
  
• Maintain consistency for all items leaving the Butcher Shop
  
• Yield testing of all products
  
• Keep inventory of red meats to ensure proper aging of meats
  
• Performs any other reasonable duties as required by the department head
  
• Ensure storeroom requisitions are accurate to minimize repeat visits