Butcher
4 months ago
**Job Title**: Butcher
**Department**: Culinary/Kitchen
**Location**: [Specify Location]
**Reports To**: Head Chef or Kitchen Supervisor
**Job Type**: [Full-time/Part-time]
**Job Summary**:
The Butcher is responsible for cutting, trimming, deboning, and preparing various types of meats, poultry, and fish for cooking or sale. This role involves ensuring that all meat products are prepared according to specified standards, maintaining high levels of cleanliness and safety, and assisting with inventory management. The Butcher plays a critical role in ensuring that high-quality cuts are available for kitchen operations and customer purchases.
**Key Responsibilities**:
**Meat Preparation**:
1. Cut, trim, debone, and portion meat, poultry, and fish according to customer or kitchen specifications.
2. Prepare specific cuts of meat for different cooking methods, such as roasting, grilling, or braising.
3. Grind meats, make sausages, and prepare other specialty items as requested.
**Quality Control**:
1. Inspect meat products to ensure they meet quality and safety standards, discarding any that do not.
2. Maintain consistency in the size, weight, and appearance of meat cuts.
3. Monitor the freshness of all meat products, ensuring proper storage and handling to prevent spoilage.
**Inventory Management**:
1. Manage inventory levels of meats, poultry, and fish, ensuring that the supply meets demand without excessive waste.
2. Assist in ordering and receiving meat shipments, checking for accuracy and quality upon delivery.
3. Maintain records of meat usage, waste, and inventory levels for cost control and reporting purposes.
**Health and Safety Compliance**:
1. Adhere to all food safety and hygiene regulations, ensuring that all meat products are handled and stored properly.
2. Keep the butcher station and all equipment clean and sanitized, following proper procedures for cutting, cleaning, and waste disposal.
3. Use and maintain knives, saws, grinders, and other butchering tools safely and effectively.
**Customer Interaction**:
1. Occasionally assist customers with selecting and purchasing meat products, providing advice on cuts and cooking methods.
2. Fulfill special customer requests, such as custom cuts or meat preparation for specific recipes.
3. Provide excellent customer service, answering questions about meat products and offering cooking tips.
**Collaboration with Kitchen Staff**:
1. Work closely with chefs and kitchen staff to ensure that the required cuts of meat are available for menu preparation.
2. Communicate effectively with the kitchen team to meet their specific needs for meal service or catering events.
3. Assist in the preparation of meat-related menu items, such as marinating, tenderizing, or pre-cooking meats.
**Waste Minimization**:
1. Utilize every part of the meat, minimizing waste by creating value-added products such as stocks, broths, or sausages.
2. Ensure that all by-products, such as bones or trimmings, are used effectively in the kitchen or properly disposed of.
**Training and Development**:
1. Train kitchen staff on proper meat handling, cutting, and storage techniques.
2. Stay updated on butchery techniques, meat preparation methods, and industry trends.
3. Participate in any required certification or training programs related to food safety and butchery skills.
**Qualifications**:
1. Proven experience as a Butcher, with a deep understanding of various meat cuts and preparation techniques.
2. Strong knife skills and proficiency in using butchery tools and equipment.
3. Knowledge of food safety standards and meat hygiene practices.
4. Physical stamina and strength to handle large cuts of meat and work in a demanding environment.
5. Good organizational skills and attention to detail.
6. Ability to work efficiently in a fast-paced environment.
7. Strong communication and customer service skills.
8. Flexibility to work various shifts, including early mornings, weekends, and holidays.
**Working Conditions**:
- The Butcher typically works in a cold room or butcher shop environment within a restaurant, grocery store, or specialty market.
- The role involves standing for long periods, working with sharp tools and heavy equipment, and handling large cuts of meat.
- Standard working hours apply, but flexibility is required, including early mornings, weekends, and holidays, especially during busy periods.
- The work environment may include exposure to cold temperatures, noise, and potential hazards such as cuts or strains.
Pay: From AED4,000.00 per month
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