جزار

Roles and responsibilities

1. Meat Preparation:

• Cutting and Trimming: Slice, cut, and trim meat from larger carcasses, separating different cuts such as steaks, roasts, or chops. This includes deboning, skinning, and portioning meat as required.
• Custom Orders: Prepare special cuts or portions as requested by customers, including boneless cuts, thin slices, or specific types of meat (e.g., organic, grass-fed).
• Grinding and Sausage Making: Grind meat for products like ground beef, sausages, or meatballs. Some butchers may also be involved in making sausages, pâté, or other processed meat items.
• Packaging: Properly package meat products in an organized, safe, and presentable manner, ensuring all meat is wrapped correctly to maintain freshness and hygiene.

2. Customer Service:

• Consulting with Customers: Advise customers on the best cuts of meat based on their needs and provide recommendations on cooking methods. For example, recommending a cut suitable for grilling, slow cooking, or roasting.
• Taking Orders: Take customer orders, ensuring the correct cuts and portions are prepared. Handle special requests, such as specific weight or cuts, and provide detailed product information.
• Providing Meat Information: Educate customers on different types of meats, proper cooking techniques, and nutritional aspects of various cuts.
• Handling Payments: Process customer payments for purchases, which may include using a cash register or point-of-sale (POS) system.

Desired candidate profile

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
Awareness of valid health/food handler card as required by local government agency.
Problem solving and training abilities.

Qualifications –

Vocational Certificate in Culinary Skills or food preparations or related field.

Experience –

2 years related experience as or formal training or an equivalent combination of education and culinary/kitchen operations experience.
Maintaining Hygiene and Safety:
Food Safety Standards: Ensure compliance with all local health and safety regulations regarding the handling, storage, and preparation of meat. This includes maintaining cleanliness and sanitation of the work area.
Cleaning Tools and Equipment: Regularly clean and sanitize all equipment used in meat preparation, such as knives, saws, grinders, and surfaces, to prevent contamination.
Storage and Temperature Control: Ensure that meat products are stored at the correct temperature in refrigerated units to prevent spoilage and maintain food safety. This includes monitoring expiration dates and proper storage practices.
. Inventory and Stock Management:
Stock Control: Manage inventory by tracking stock levels of meat, packaging materials, and supplies. Replenish items as necessary and ensure that products are fresh and rotated to minimize waste.
Ordering Supplies: Work with suppliers to order meat and other materials, ensuring a consistent supply of high-quality products. This may involve negotiating prices, managing deliveries, and maintaining vendor relationships.
Product Quality Control: Inspect meat products for quality, ensuring that they meet high standards. This includes checking for freshness, proper packaging, and ensuring that cuts are consistent with customer orders.