Butcher

ལཱ་ག་ཅི་འབད་དགོཔ་ཨིན་ན།

About the Role InterContinental Hotels Group is seeking a Butcher to join their team. This full-time role involves preparing, cutting, trimming, portioning, and storing various types of meat, poultry, and seafood in accordance with hotel standards. The Butcher ensures high-quality food preparation, adherence to hygiene and food safety compliance, and effective inventory control while minimizing waste and maintaining kitchen efficiency. Key Responsibilities Prepare, cut, debone, trim, and portion meat, poultry, and seafood according to established recipes and hotel standards. Ensure all meat products meet required quality, freshness, and presentation standards. Prepare meat portions based on 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. Food Safety and Hygiene Compliance 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. Inventory and 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. Equipment and 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. Qualifications and Experience 2-5 years of experience in a similar role. Ability to prepare, cut, debone, trim, and portion various types of meat, poultry, and seafood. Knowledge of HACCP standards and food safety policies. Proficiency in operating butchery equipment safely. Strong understanding of inventory and cost control principles, including FIFO. Commitment to maintaining professional grooming and personal hygiene standards.