Responsibilities
- Supervise daily activities in the kitchen's butchery division
- Cut, prepare, and store meat products according to established standards
- Maintain consistent quality and safe handling of all meat items
- Uphold sanitation, food safety, and hygiene in compliance with regulations
- Manage inventory rotation, supply orders, and reduce product waste
- Provide accurately portioned meat cuts to support all food outlets
- Train and oversee junior team members in butchery methods
- Collaborate with senior kitchen leadership to meet production demands
- Ensure uniformity in portion sizes and visual presentation
- Support cost-efficiency by tracking meat yield and usage rates
