Butcher

Job Summary

The Butcher is responsible for preparing, cutting, trimming, portioning, and storing various types of meat, poultry, and seafood in accordance with hotel standards. The role ensures high-quality food preparation, proper hygiene, food safety compliance, and effective inventory control while minimizing waste and maintaining kitchen efficiency.

Key Responsibilities

1. Meat Preparation & Production

Prepare, cut, debone, trim, and portion meat, poultry, and seafood according to established recipes and hotel standards.

Ensure all meat products meet the required quality, freshness, and presentation standards.

Prepare meat portions according to daily operational requirements, banquet functions, and restaurant demands.

Maintain consistency in portion sizes to support food cost control.

Coordinate with the Executive Chef and Sous Chef regarding daily production requirements.

2. Food Safety & Hygiene

Follow HACCP standards and hotel food safety policies.

Ensure proper handling, labeling, dating, and storage of all meat products.

Maintain appropriate refrigeration and freezer temperatures.

Prevent cross-contamination by following proper sanitation procedures.

Ensure all equipment, knives, cutting boards, and working areas are cleaned and sanitized regularly.

Comply with local municipality regulations and hotel hygiene standards.

3. Inventory & Cost Control

Monitor meat inventory and report shortages to the Sous Chef.

Apply FIFO (First In, First Out) principles to minimize food waste.

Inspect incoming meat deliveries for freshness, quality, and correct quantities.

Ensure proper utilization of meat products to reduce unnecessary wastage.

Support the kitchen team in maintaining food costs within the approved budget.

4. Equipment & Workplace Safety

Operate butchery equipment safely, including meat slicers, grinders, knives, and cutting machines.

Maintain all tools and equipment in good working condition.

Report equipment damage or maintenance requirements immediately.

Follow occupational health and safety procedures.

Maintain a clean, organized, and safe butchery working environment.

5. Teamwork & Operational Support

Coordinate with other kitchen sections to ensure smooth daily operations.

Support banquet preparation and special events when required.

Assist the Executive Chef with special meat preparation requests.

Participate in departmental training and food safety programs.

Perform other duties assigned by the Executive Chef or Sous Chef.

Qualifications & Experience

Culinary certification or relevant vocational training is preferred.

Minimum 2 years of experience as a Butcher, preferably within a hotel or hospitality environment.

Strong knowledge of meat cuts, deboning, trimming, and portion control.

Knowledge of HACCP and food safety standards.

Experience operating professional butchery equipment.

Basic English communication skills.

Ability to work flexible shifts, including weekends and public holidays.

Required Skills & Competencies

Excellent knife-handling and meat preparation skills.

Strong attention to detail and quality.

Good understanding of food hygiene and sanitation.

Ability to work efficiently under pressure.

Effective time management and organizational skills.

Teamwork and communication.

Knowledge of food cost control and waste reduction.

Key Performance Indicators (KPIs)

Compliance with food safety and hygiene standards.

Consistency in meat quality and portion sizes.

Reduction of meat wastage.

Effective inventory rotation and storage.

Timely completion of daily production requirements.

Cleanliness and maintenance of the butchery section.

General Responsibilities

Demonstrate the hotel's service standards and IHG values.

Comply with all hotel policies and procedures.

Maintain professional grooming and personal hygiene standards.

Support the hotel in achieving operational excellence and guest satisfaction.

Carry out any additional duties reasonably assigned by management.