No more applications are being accepted for this job
- Maintains the standards ofperformance as detailed in the Departmental Operations Manual toensure the efficient operation of the department in accordance withthe Policy.
- Organising, planning, directing andcontrolling of the Butchery/ FishmongerSections.
- Follow instructions of the ChiefButcher.
- To ensure that the daily requirementsof each different sections of the Kitchen Department, as regardsthe supply of fresh/ cooked meat/ fish and seafood products, aredelivered to them at the requested time, quantity andstandards.
- Consult with the Chief Butcher aboutfood production aspects of special events e.g. functions, outsidecatering; being planned.
- Preparation ofmarinades.
- Order stock from main storeroom;estimates daily and weekly requirements and replenishes items asappropriate.
- To verify that stock received fromsuppliers are to the desired standards of the Kitchen Department(done in liaison with immediate ChiefButcher).
- To ensure that all stocks are beingkept securely and under the correct conditions (e.g. temperature)applicable to each type of commoditystored.
- Establish control to minimize waste andtheft.
- Maintains all work areas, butcheryequipment and utensils to the high standards of cleanliness andhygiene required by the hotel in conjunction with HygieneOfficer.
- Is familiar with the operationalprocedures of all equipment in the butchery and operates them inthe correct manner to ensure the maximum efficiency and personalsafety.
- To assist in the implementation of thevarious food safety and hygiene standards including HACCP and otherMunicipality regulations.
- To work closely withHygiene Officer in implementing all hygiene and safetyprocedures.
Butcher - Dubai, United Arab Emirates - Hotel Chadstone Melbourne MGallery
