Roles & Responsibilities: 

• Ensures the quality of all products produced in his section like:
  • Deponing and trimming of meat                    
  • Cutting of meats (portion control)
  • Dating of portioned meats
  • Rotation of stocks and proper storage
  • Ensures production according to established recipes.
• Informs on a daily basis the executive chef on all relevant information in operational and personal matters, including information, which does not require the executive chef’s action.
• Checks function sheets and sees to it that all food items for banquets and special functions are prepared on time and meet quality and quantity standards.
• Prepares on a daily basis food requisitions as assigned.
• Maintaining of cleanliness in all assigned areas, including refrigerators, freezers and work table tops.
• Ensures adequate supply of raw materials by checking stock levels daily
• Perform on a regular basis butcher test’s for meat, poultry and fish.
• Checks all meat, poultry and fish received for quality standards.
• Controls cost by:
  • Maintaining adequate inventory of food
  • Utilizing food surpluses
  • Portion control
  • Keeping wastage to a minimum
• Ensures that all machines, equipment and utensils are in working condition at all times and that the butcher shop and the assigned area is always clean and in a safe condition to prevent accidents.
• Performs the duties as may be assigned by the executive chef.

Qualifications: 

- Previous experiance in the same feild. 

- Good communication in English 

- Candidate must be in KSA with transferable Iqama