Butchery Chef

Job Description

Meat Preparation & Cutting:

Prepare, cut, and portion meats as per hotel standards, ensuring quality and consistency.
Trim, debone, and prepare meats for various cooking methods and presentation.

Quality Control:

Ensure all meats are fresh, properly stored, and maintained at the correct temperatures.
Inspect meat deliveries for quality and compliance with food safety standards.

Food Safety & Hygiene:

Follow food safety regulations and health guidelines to maintain a clean and safe working environment.
Properly sanitize work areas, tools, and equipment to prevent cross-contamination

Stock Management:

Maintain inventory of meats and report stock levels to the Executive Chef for ordering.
Assist with inventory control and ensure that stock is rotated and used within its shelf life.

Collaboration:

Work closely with the kitchen team to ensure that meat is prepared on time for menu items.
Assist in menu planning by providing suggestions regarding different cuts of meat and preparation methods.

Qualifications

A minimum of a secondary school education (KCSE or equivalent).

Apply via :

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