Butcher

The Butcher

• The Butcher handles all raw meat preparations, as assigned by the Chef, and ensures that the quality standards & procedures are in line with Company Procedures.
• Handle defrost, prepare, and portion cuts of meat using basic professional butcher skills that are in line with the quality and cleanliness of all Public Health Policies and Service Standards.
• Follow thawing and defrosting schedules/procedures, according to all Public Health Policies and Company Regulations.
• Compute basic calculations; undertake inventory-taking for all raw meat products.
• Check proper equipment storage pertaining to areas of responsibility.
• Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that
• all equipment is sanitized and returned accordingly, after each use.
• Ensure that food preparations/storage are in line with all Public Health Policies and Company Regulations and enforce & maintain “clean as you go” work habits.

• Qualification:
  
  Diploma or Bachelor's Degree
• Work exp.:
  Min. 2 years to 3 years of relevant work experience in last 5 years
• Language:
  German A2 Level Min. (Few Employers might ask for B1 Level) / English B2 Level
• Please note, German Language classes can be provided for candidates interested in pursuing a career opportunity in Germany.