POSITION DESCRIPTION

 

Position                               :           Chief Butcher 

Department                        :           F&B Culinary

Reports to                           :           Executive Chef, Chef de Cuisine, Sous Chef

Positions Supervised       :           CDP, DCDP, Commis 1, 2, 3

JOB SCOPE

Ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction. Coordinate and execute training of Kitchen colleagues. Be able to motivate colleagues.

 

DUTIES & RESPONSIBILITIES

1. To report for duty punctually wearing the correct uniform and name badges at all times
2. Minimize payroll costs by maximizing the productivity and efficient scheduling of colleagues.
3. Monitor all kitchens operating costs and takes corrective action where necessary to reduce expenses.
4. Train kitchen colleagues according to the annual training plan for the kitchen and as necessary on daily basis.
5. Maximize colleagues’ productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
6. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
7. Maintain good working relationships with colleagues and all other departments.
8. Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene, and safety.
9. Have a complete understanding of the hotel’s colleagues’ handbook and adhere to the regulations contained within it.
10. Carry out any other reasonable duties as assigned.
11. Respond to change in the departmental function as dictated by the industry, company or hotel.
12. Check and ensure quality of all meat and seafood are up to the standard
13. Closely monitor ordering requirements from each outlet
14. Ensure that proper techniques of filleting fish and cleaning of seafood are done
15. Ensure wastage of meats are given to Main Kitchen for stock and sauces
16. Ensure correct way of storing items in the cold room 
17. Maintain all hotel records and forms as prescribed by hotel management and policies.
18. Follow operating standards on the use of the computer.
19. Plan and implement effective skills training programmes in conjunction with the Training Manager and Departmental Trainers.
20. Maximize colleagues’ productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
21. Hold a daily training session and keep records about it.
22. Instruct on the correct usage of Kitchen equipment and machinery and to check that is carried out in the correct manner by all Kitchen colleagues as set out by the Health & Safety regulations and correct the usage if necessary.
23. The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate

QUALIFICATIONS & REQUIREMENTS:

1. Average reading, writing and oral proficiency in the English language.
2. Reading, writing and oral proficiency in the English language
3. Knowledge of different kinds of meat, fish and poultry and how to prepare for use.

EXPERIENCE:

1. Ten years of butchery experience.