The Butcher is responsible for selecting, cutting, trimming, and preparing high-quality meats, poultry, and seafood for the hotel's kitchen operations. They ensure that all meat products meet the hotel's five-star standards and adhere to hygiene, safety, and quality regulations.

Key Responsibilities:
Meat Preparation & Cutting:

Select, cut, and trim meats according to menu requirements.
Portion meats accurately based on kitchen needs.
Prepare specialty cuts as per the chef’s requests.
Quality Control & Storage:

Inspect meat for freshness and quality.
Properly store meats in temperature-controlled areas.
Monitor inventory and ensure stock rotation to minimize waste.
Hygiene & Safety Compliance:

Maintain a clean and sanitary workstation.
Follow HACCP and food safety regulations.
Ensure proper handling of knives and cutting equipment.
Collaboration & Communication:

Work closely with chefs and kitchen staff to meet menu requirements.
Communicate any supply or quality issues to the Head Chef.
Assist in ordering and receiving meat supplies.
Requirements:
Previous experience as a butcher, preferably in a hotel or fine-dining restaurant.
Knowledge of meat cuts, aging, and preparation techniques.
Strong knife skills and experience with butchery equipment.
Understanding of food safety and hygiene standards