Key
Responsibilities
lang="EN-US" style="font-size: 10pt;">
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style="font-size: 10pt;">Receive, inspect, and store meat, poultry, and fish
according to HACCP and IHG standards.
lang="EN-US" style="font-size: 10pt;">Trim, portion, debone, and prepare
products according to recipes and kitchen requirements.
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Ensure
consistent product quality, presentation, and portion
control.
style="font-size: 10pt;">Maintain cleanliness, organization, and safety in
the butchery area.
lang="EN-US" style="font-size: 10pt;">Assist in pre-opening activities including
kitchen setup, equipment testing, and trial runs.
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Monitor stock
levels, report shortages, and assist in ordering and inventory rotation
(FIFO).
style="font-size: 10pt;">Follow all food safety, hygiene, and IHG brand
standards.
style="font-size: 10pt;">Train and supervise junior kitchen staff
or Commis Butchers as needed.
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Report equipment
malfunctions or safety issues to the Executive Chef.
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Qualifications
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style="font-size: 10pt;">Certificate or Diploma in Culinary Arts, Butchery,
or equivalent experience.
lang="EN-US" style="font-size: 10pt;">Minimum 2–3 years of professional butchery
experience, preferably in a hotel or large-scale kitchen.
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Pre-opening
or international hotel experience is an advantage.
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Skills
& Competencies
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style="font-size: 10pt;">Strong butchery and meat handling
skills
style="font-size: 10pt;">Knowledge of food safety, hygiene, and storage
requirements
style="font-size: 10pt;">Ability to work under pressure and maintain
accuracy
style="font-size: 10pt;">Good organizational and teamwork
skills
style="font-size: 10pt;">Ability to train and supervise junior
staff
