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Chief Butcher at Minor International
Kalutara, Western Province, Sri Lanka -
Full Time

Start Date

Immediate

Expiry Date

31 Jul, 26

Salary

0.0

Posted On

02 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Butchery, Knife skills, Meat preparation, Fish preparation, Inventory management, Food safety, Sanitation, Quality control, Production control, Leadership, Interpersonal skills, Teamwork, Customer service

Industry

Hospitality

Description
Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. As Chief Butcher it is your responsibility to plan, prepare, and execute all portioning, ordering and inventory of meats and fish in accordance with the hotel standards and plating guide specifications. You will also maintain organization, cleanliness and sanitation of your work areas and equipment. Qualifications • Must have worked at least one year as a Butcher in Hotels and Restaurants • Must be able to prepare all meats and fish products specified in company standards. • Must have basic school education • Must have accurate knife skills • Must be able to deal with quality control, production control, meat and fish storage • Excellent leadership and interpersonal skills • Strongly committed to teamwork and customer service. Company Location: Anantara Kalutara Resort
Responsibilities
The Chief Butcher is responsible for planning, preparing, and executing the portioning, ordering, and inventory of all meat and fish products. They must also ensure the kitchen work areas and equipment are maintained to high standards of cleanliness and sanitation.