HOTEL BUTCHER Job Title:Hotel Butch

HOTEL BUTCHER




Job Title:
Hotel Butcher

Place of Work:
Butchery in the hotel

Scope and General Purpose:
To requisition according to requirements, within agreed stock level parameters, all meat and meat products required by the establishment and ensure their correct and cost effective use.

Responsible to:
Head Chef

Responsible for:
Assistants
Apprentice
Porters

Liaises with:
Sous Chef
Maintenance Department
Buying Department

Limits of Authority:
To be agreed

Main Duties:
• To check meat stocks in refrigerators and freezers in terms of availability and condition.
• To ascertain daily requirements for the order period.
• To requisition new stocks when necessary.
• To ensure correct stock rotation, first in first out, at all times and make recommendations to the Head Chef when meat cuts need using up.
• To cut, trim and portion to the requirements and standards laid down by the establishment.
• To ensure that red meat is hung under optimum conditions.
• To ensure that brines and marinades are changed regularly.
• To issue meat to the various kitchens as required, against a requisition docket only.
• To ensure that hygiene standards comply with company and statutory regulations.
• To always be aware of and take precautions against possible spoilage.
• To check equipment regularly and ensure preventative maintenance is effected.
• To regularly check for other maintenance requirements and report these to the maintenance department.
• To ensure regular stocktakes are conducted.
• To ensure optimum security arrangements are in operation at all times.