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