Butcher

Job description

Responsible for preparing, cutting, trimming, portioning and storing various meats, poultry and seafood according to hotel standards. Ensures high‑quality food preparation, hygiene and food‑safety compliance, and effective inventory control while minimizing waste and maintaining kitchen efficiency. Key duties include preparing and portioning according to recipes, adhering to HACCP standards, monitoring refrigeration temperatures, applying FIFO, safely operating butchery equipment, coordinating with kitchen sections, and supporting banquet and special event preparations.

Requirements

• Culinary certification or relevant vocational training preferred
• Minimum 2 years experience as a Butcher, preferably in a hotel or hospitality setting
• 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
• 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.

Skills