Job Description

Roles & Responsibilities

• Accurately portion and trim various cuts of meat according to established specifications, ensuring consistent quality for all dishes.
• Skillfully break down whole carcasses into primal and sub-primal cuts, demonstrating a strong understanding of animal anatomy.
• Collaborate effectively with the culinary team, communicating needs and ensuring a seamless flow of butchered products to the kitchen.
• Demonstrate proficiency in marinating, seasoning, and preparing meats for various cooking methods as directed by the chef.
• Contribute to waste reduction by utilizing all parts of the animal efficiently and creatively.
• Continuously learn and adapt to new butchery techniques and product offerings, enhancing your skill set and the establishment's menu.
• Maintain impeccable hygiene and sanitation standards in the butchery area, adhering strictly to food safety regulations.
• Prepare and present a diverse range of butchered meats, from steaks and roasts to ground meats and specialty items, meeting culinary standards.
• Safely operate and maintain all butchery equipment, including saws, grinders, and knives, ensuring optimal performance and longevity.
• Assist in inventory management by accurately tracking stock levels, receiving deliveries, and organizing supplies.