Butchery Chef

ROLES AND RESPONSIBILITIES

• Prepare, cut, and portion meats as per hotel standards, ensuring quality and consistency.
• Trim, debone, and prepare meats for various cooking methods and presentation.
• Ensure all meats are fresh, properly stored, and maintained at the correct temperatures.
• Inspect meat deliveries for quality and compliance with food safety standards.
• Follow food safety regulations and health guidelines to maintain a clean and safe working environment.
• Properly sanitize work areas, tools, and equipment to prevent cross-contamination
• Maintain inventory of meats and report stock levels to the Executive Chef for ordering.
• Assist with inventory control and ensure that stock is rotated and used within its shelf life.
• Work closely with the kitchen team to ensure that meat is prepared on time for menu items.
• Assist in menu planning by providing suggestions regarding different cuts of meat and preparation methods.

• A minimum of a secondary school education (KCSE or equivalent).
• Experience in retail, hospitality, restaurant, or food production environments.
• Knowledge of specialty meats and premium cuts.