The Butcher Chef will work closely with the culinary team, ensuring the availability of fresh, high-quality meats & fishes and providing guidance and training to junior kitchen staff.
Key Responsibilities
- Expertly handle and prepare a wide range of meats, including beef, pork, poultry, lamb, and game, using precise butchery techniques.
- Assess the quality and freshness of meats, selecting the best cuts for our kitchen.
- Fabricate, portion, and trim meats according to recipes, menu specifications, and portion control standards.
- Collaborate with the culinary team to develop and execute creative and appealing dishes featuring various cuts of meat.
- Enhance the flavors and tenderness of meats through marinating, seasoning, and proper cooking techniques.
- Maintain cleanliness and organization of the butcher station, including tools, equipment, and work area.
- Ensure compliance with all food safety and sanitation regulations, including proper storage, handling, and labeling of meats.
- Manage inventory of meats, monitor stock levels, and place orders to ensure a consistent supply of high-quality products.
- Train and mentor junior kitchen staff in proper meat handling, butchery techniques, and safety procedures.
- Stay updated on industry trends, new cuts, and emerging techniques related to meat preparation and utilization.
Skills, Knowledge and Expertise
- Gastronomic education certificate or equivalent is beneficial (apprenticeship/diploma)
- HACCP certification
- Proven experience as a Butcher Chef or similar role
- Experience in the retail sector is beneficial
- International experience preferred
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