Prepare and portion meats, poultry, and seafood according to menu specifications.
Ensure proper storage, labeling, and rotation of products to minimize waste (FIFO method).
Maintain cleanliness and sanitation of the butchery area and equipment.
Inspect meat quality and report any spoilage or supply issues.
Coordinate with Executive Chef and kitchen staff to forecast meat requirements.
Follow health and safety regulations, including temperature controls and food handling.
Train junior staff or kitchen helpers in basic meat preparation, if needed.
Monitor stock levels and place requisitions in a timely manner.
Requirements
Minimum 5 years of experience as a butcher in hotels, resorts, or high-end restaurants.
Strong knowledge of various meat cuts, preparation techniques, and hygiene practices.
Certification or training in food safety and handling (HACCP knowledge preferred).
Physical stamina and ability to work in cold storage environments.
High attention to detail and commitment to quality.
Basic English; ability to understand kitchen communication (German/Russian a plus).
Team player, able to work under pressure and follow kitchen timelines.
Flexible to work rotating shifts, including weekends and public holidays.
