Butcher

About the Role

InterContinental Hotels Group is seeking a Butcher to join their team. This full-time role involves preparing, cutting, trimming, portioning, and storing various types of meat, poultry, and seafood in accordance with hotel standards. The Butcher ensures high-quality food preparation, adherence to hygiene and food safety compliance, and effective inventory control while minimizing waste and maintaining kitchen efficiency.

Key Responsibilities

• Prepare, cut, debone, trim, and portion meat, poultry, and seafood according to established recipes and hotel standards.
• Ensure all meat products meet required quality, freshness, and presentation standards.
• Prepare meat portions based on daily operational requirements, banquet functions, and restaurant demands.
• Maintain consistency in portion sizes to support food cost control.
• Coordinate with the Executive Chef and Sous Chef regarding daily production requirements.

Food Safety and Hygiene Compliance

• Follow HACCP standards and hotel food safety policies.
• Ensure proper handling, labeling, dating, and storage of all meat products.
• Maintain appropriate refrigeration and freezer temperatures.
• Prevent cross-contamination by following proper sanitation procedures.
• Ensure all equipment, knives, cutting boards, and working areas are cleaned and sanitized regularly.
• Comply with local municipality regulations and hotel hygiene standards.

Inventory and Cost Control

• Monitor meat inventory and report shortages to the Sous Chef.
• Apply FIFO (First In, First Out) principles to minimize food waste.
• Inspect incoming meat deliveries for freshness, quality, and correct quantities.
• Ensure proper utilization of meat products to reduce unnecessary wastage.
• Support the kitchen team in maintaining food costs within the approved budget.

Equipment and Workplace Safety

• Operate butchery equipment safely, including meat slicers, grinders, knives, and cutting machines.
• Maintain all tools and equipment in good working condition.
• Report equipment damage or maintenance requirements immediately.
• Follow occupational health and safety procedures.
• Maintain a clean, organized, and safe butchery working environment.

Qualifications and Experience

• 2-5 years of experience in a similar role.
• Ability to prepare, cut, debone, trim, and portion various types of meat, poultry, and seafood.
• Knowledge of HACCP standards and food safety policies.
• Proficiency in operating butchery equipment safely.
• Strong understanding of inventory and cost control principles, including FIFO.
• Commitment to maintaining professional grooming and personal hygiene standards.