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Expertly prepare and portion a wide range of meat, poultry, and seafood cuts according to kitchen specifications and standardized recipes.
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Skillfully debone, trim, and inspect meat products, ensuring optimal yield and adherence to quality standards.
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Uphold strict hygiene and sanitation practices in compliance with HACCP and internal food safety protocols.
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Monitor storage conditions and manage inventory levels to maintain product freshness and reduce waste.
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Collaborate with the Executive Chef and Sous Chef to plan and forecast daily meat requirements for various kitchen sections.
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Coordinate with suppliers to ensure the timely delivery of high-quality meat and seafood products.
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Conduct routine checks on product consistency, quality, and expiration dates to meet hotel standards.
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Train and supervise junior butchery team members, ensuring adherence to safety protocols and operational efficiency.
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Utilize commercial-grade equipment such as band saws, grinders, and slicers while following safety guidelines.
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Contribute to menu development by recommending specialty cuts and innovative meat presentation techniques.