Demi Chef - Butcher
Core
Support the Chef de Cuisine/Sous Chef in the Butchery section by preparing and handling meat, poultry, seafood, and other ingredients according to hotel standards and recipes.
Role type
Demi Chef - Butcher
Builds
Prepared meat, poultry, and seafood products for hotel dining
Domain
Hospitality / Culinary Arts / Butchery
Deliverable
product features
Required skills
Meat preparation and butchery, portion control, food safety and hygiene compliance, HACCP procedures, kitchen equipment operation, inventory management, waste reduction
Preferred skills
Training team members, cost control, adaptability, working under pressure
Technologies
Kitchen equipment and tools
Responsibilities
Prepare, trim, cut, portion, and store meat, poultry, seafood, and other ingredients; Ensure food preparation follows standard recipes and quality standards; Maintain cleanliness and sanitation of work areas, equipment, and utensils; Check quality and freshness of ingredients before use; Support other kitchen sections when required
Seniority
Junior to Mid-level, hands-on IC