Butchery Chef

* Always work as a team member.

* Follow “Clean as you go” work habits.

* Follow the Meat Order Cycle created by the Executive Chef.

* Do any special duties requested by the Executive Chef.

* Follow safe work habits and notify supervisors of any dangerous or unsafe place in work area.

* Make frequent suggestions to your direct supervisor in order to bring the standard up and keep your interest on the job.

* Create working schedule for subordinates.

* Organize meat and fish orders according to the menu. Check on a daily basis.

* Striploin steaks, Rib-Eye steaks, Flank Steaks and Skirt Steaks have to be cut and marinated one week in advance up to specifications.

* Always thaw all meats in the therefore designated meat thawing rooms.

* Cut to portion size as explained in the methods or SOP’s.

* Tenderloin steaks have to be cut and marinated at least two days in advance.

* Keep exact check on size and weight of the required products.

* Make weekly yield tests in close cooperation with the Executive Chef.

* See that all machines, working utensils, freezers and refrigerators are cleaned and in proper working condition.

* Make sure to ask your supervisor for permission first before working overtime or allow subordinates to work overtime.

* Check on a proper thawing production.

* Work closely with storekeepers and provision masters. Keep a very good relationship.

* Check all provisions received from storeroom and report discrepancies immediately.

* You are entirely in charge of training all subordinates whenever time permits.

* You are held responsible for the butcher shop and the inventory.

* Report frequently to the sous chef deck 1 and ask for help if necessary.

* Be food cost conscious, check wastage.

* Cleaning procedure on a daily basis according to company standards and U.S. Public Health.

* All prepared food is to be handled with plastic gloves only.

* All scheduled meetings have to be attended on time.

* Always keep your cabin clean. No food items, hotel utensils, etc. allowed in cabin.

* Keep your personal appearance in top shape and to company standards, lead by example.

* Knows computers and can teach subordinates.

• Having opportunity to enhance expertise knowledge
• Joining in trainings to boost work performance
• Engaging in professional working environment
• Being provided with meals and uniforms

• • Minimum 3 years in similar role.

Email: recruitment.cpha@ the-ascott.com