Responsibilities

• Assist in the preparation, cutting, trimming, deboning, and portioning of meat, poultry, and seafood for hotel outlets (e.g., restaurants, banquets, room service)
• Prepare meats according to standard recipes, portion sizes, and presentation guidelines set by the culinary team
• Ensure all meat products meet the hotel’s quality standards and guest expectations
• Maintain cleanliness and organization of the butchery section in compliance with hotel and food safety standards
• Properly label, store, and rotate stock using FIFO procedures
• Support daily kitchen operations, including mise en place for buffets, banquets, and à la carte service
• Assist in receiving, inspecting, and storing deliveries to ensure freshness and quality
• Minimize wastage by proper trimming, portion control, and utilization of by-products
• Maintain and safely use knives, cutting equipment, and machinery
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