Head Butcher

PRIMARY RESPONSIBILITIES: • Works and oversees the butcher and commissary
section and the relevant employees to ensure that food products are prepared
according to the standard required. • Maintains and ensures the butcher section
is in a clean and sanitized orderly manner at all times. • Produces requested
products for satellite kitchens according to approved orders from Chef de
Cuisine. • Receives, inspects, and store meat and seafood upon delivery
to ensure its quality. • Records quantity of meat received and issued to cooks
and/or keep records of meat sales. • Ensures that Store Rooms / Fridges / Deep
Freezers are kept in clean and order fashion at all times. • To meet specific
customer requests and interact with customers to exceed their culinary
expectations. • Ensures that all company minimum brand standards have
been implemented, and that optional brand standards have been implemented where
appropriate. • Ensures all the meat items are covered properly and date marked
to comply with the standard Food handling and hygiene policies and procedures. •
Participates in the preparation, service and cleaning activities of Butcher
Shop. • Familiarizes yourself with the following procedures: o Hotel fire
procedures o First Aid procedures o Health & Safety policy &
procedures o Hotel security procedures o Hotel product knowledge • Ensures
that garbage bins are kept covered, emptied and properly lined at all times. •
Ensures and monitors kitchen logs for food safety program compliance and food
logs for all food products. • Carries out yield tests and keeps record. • Brings
the Butcher Store requisition from the store and arranges in the fridge
and freezer. • Complies with Hotel Health, Safety & Hygiene Policy. •
Informs the butcher on a daily basis of all relevant information in operational
and personal matters • Assigns daily work volume to different sections in
the assigned kitchen, constantly supervise all products. • Conducts daily
briefing to ensure the effective communication and operation within the assigned
section. • Monitors roster scheduling and ensures adequate manpower • Under
supervision of the Chef de Cusine, participates in recruiting, hiring, training,
and evaluating all employees in Butchery section as necessary, to ensure
the productivity and effectiveness of the assigned section. • Ensures grooming
and state of uniform is to the required standards. • Performs related duties
and special projects as assigned. REPORT LINE & COMMUNICATION: • Reports
directly to the Chef de Cuisine. • Interacts, cooperates with other Departments
and other sections of F & B OTHERS • Continuous learning through own
IDP. • Any other duties as may be assigned by the superior. ACCOUNTABILITIES •
Represents Dusit’s brand and its values at all times. We will establish
relationships and foremost and we will deliver an exceptional guest experience
and promote Thai graciousness. COMPANY’S CULTURE • Communicate and fully
embracing the Company’s culture (our Vision, our Mission and our Values), leads
by example and cascade to all your subordinates. – “Proud to belong and
to contribute” CONFIDENTIALITY • Ensure confidentiality and secure storage
of all intellectual property and data bases, both hard copy and electronic.

Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff
information or transactions are kept confidential during or after employment
with the company. JOB REQUIREMENT: • Minimum education of High Vocational
diploma in any discipline, degree from culinary school is preferable •
Knowledgeable in cooking and presentation of food. Food sanitization knowledge
is a must • Ability to communicate basic English • Works well under pressure
and tight time and space constraints. • A quick learner and a good team player
with good interpersonal skill.