- Assist in the preparation, cutting, trimming, deboning, and portioning of meat, poultry, and seafood for hotel outlets (e.g., restaurants, banquets, room service)
- Prepare meats according to standard recipes, portion sizes, and presentation guidelines set by the culinary team
- Ensure all meat products meet the hotel’s quality standards and guest expectations
- Maintain cleanliness and organization of the butchery section in compliance with hotel and food safety standards
- Properly label, store, and rotate stock using FIFO procedures
- Support daily kitchen operations, including mise en place for buffets, banquets, and à la carte service
- Assist in receiving, inspecting, and storing deliveries to ensure freshness and quality
- Minimize wastage by proper trimming, portion control, and utilization of by-products
- Maintain and safely use knives, cutting equipment, and machinery
- Follow all HACCP, food hygiene, and workplace safety regulations
- Work collaboratively with chefs and kitchen staff to ensure smooth service
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