Butcher/Meat Cutter

Under the general guidance and supervision of Sous Chef or Executive Sous Chef and within the limits of established policies and procedures and service skills manual of Culinary Adventures Inc.; Butchers cut and trim meat from larger, wholesale portions into steaks, chops, roasts, and other cuts. They then prepare meat for sale by doing various tasks, such as weighing meat, wrapping it, and putting it on display. In retail stores, they also wait on customers and prepare special cuts of meat upon request.

DUTIES AND RESPONSIBILITIES

• Follows Culinary Adventures, Inc.  Policies, procedures and kitchen standards. Prepares and is responsible for the quality of meats, poultry, and seafood, marinating and cutting following prescribed methods, standardized recipes, yields and portion sizes.
• Maintains cleanliness, orderliness, and sanitation in the Butcher shop area.
• Implements the Butcher Shop Inventory procedure, cutting & marinating standard operating procedure.
• Check and ascertain that all Butcher Shop equipment is in good condition.  Immediately report discrepancy to Executive Sous Chef/Sous Chef, if any;
• Prepare ingredients for menu items/mise en place to be prepared for the hot & cold kitchen.  Inform Executive Sous Chef/Sous Chef in case stocks are deemed insufficient.
• Complete all preparation of meats, poultry, seafood and marinated items for hot kitchen before peak periods.  Make sure refilling whenever necessary.
• Maintain the highest quality level of meats, poultry & seafood.
• Take charge of receiving, transporting, and issuing meats, poultry, seafood & marinated product consequently turn over to Executive Chef/Sous Chef for storing.
• Check the accuracy and aptness of quality and quantity of deliveries meat, poultry & seafood.
• Weighing, packaging, pricing, and displaying products.
• Assist other section cooks in food preparation; work together with other section cooks as part of the kitchen team.
• Clean and tend used Butcher Shop equipment as well as other cooking implements following sanitation and cleanliness standards.
• Issue meats, poultry, seafood and marinated product and other requisitioned items to hot kitchen, based on Store Requisition.
• Follow Butcher Shop sanitation and safety guidelines while working.
• Control and limit waste assigned section.
• Follow proper rotation procedures by using the first in first out method.
• Ascertain that Closing-Station Checklist requirements are complied with;
• Check Butcher Shop equipment and immediately report discrepancy, if any
• Communicate and coordinate with the next person in shift for pending orders or any work-related concerns
• Before leaving, ask Executive Sous Chef/Sous Chef on duty for last-minute instruction regarding work schedule adjustments and others
• Tend and keep in good condition all bake shop equipment; such implements must be handled with due caution and diligence.  Prepares employee Breakage Report for incurred breakage incidence/s.
• Prepares a Year End Inventory Sheet (Equipment) after conducting the physical count of such items
• Follow all company regulations and attend staff meetings.
• Approach all guests and co-workers in a friendly and service-oriented manner.
• Maintain a regular attendance in compliance with Culinary Adventures Inc. standards as required by scheduling which varies according to the needs of the Club.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nameplate during working hours.
• Consistently comply with club standards and policies to ensure safe and efficient club operations
• Performs all other duties and responsibilities as deemed necessary by Management.

MINIMUM JOB REQUIREMENTS

• Educational Attainment – at least 2 years of college
• Working Experience – 2 years’ experience in Butchery or Kitchen
• Training's/Seminars Requirement – yielding, Food Safety

Skills and Proficiencies

• Knowledgeable or food preparation or meat cutting experience.
• Ability to use hand tools, stand or walk for extending periods, lift heavy items, and work in cold environments.
• Knowledge of meat preparation techniques and cuts.
• Strong communication, task management, and customer service skills.