Butcher

About the Role

InterContinental Hotels Group is seeking a Butcher to join their team. This full-time position involves preparing, cutting, trimming, portioning, and storing meat, poultry, and related products according to hotel standards. The role is critical for ensuring product quality, food safety, hygiene, and minimal wastage, thereby supporting the smooth operation of the kitchen.

Key Responsibilities

• Receive, inspect, and verify the quality, quantity, and freshness of all delivered meat, poultry, and other related products.
• Cut, trim, debone, portion, and prepare various types of meat according to menu requirements and chef specifications.
• Prepare standard cuts of beef, lamb, poultry, and other meats as required for hotel operations.
• Ensure all meat products are handled, labeled, dated, stored, and rotated in compliance with food safety standards and FIFO procedures.
• Maintain proper temperature controls during receiving, preparation, and storage processes.
• Adhere to HACCP principles and the hotel's food safety, hygiene, sanitation, and health regulations.
• Maintain cleanliness and sanitation of workstations, cutting boards, knives, equipment, and cold-storage areas.
• Monitor stock levels, report shortages, and assist with inventory counts and stock rotation.
• Minimize food waste through proper cutting techniques, portion control, and efficient utilization of meat products.
• Ensure safe use and maintenance of knives, meat slicers, and other equipment.
• Coordinate with the Executive Chef, Sous Chef, and kitchen team for timely product preparation for daily operations and events.
• Comply with hotel policies, procedures, and standards, including occupational health and safety requirements.
• Perform other related duties as assigned by the Executive Chef or authorized supervisor.

Required Competencies

• Proficiency in meat preparation and portion control.
• Strong understanding and compliance with food safety and hygiene standards.
• Ability to perform quality control and freshness inspections.
• Awareness of waste reduction and cost control.
• Safe handling of knives and kitchen equipment.
• Effective teamwork and communication skills.
• Good time management and attention to detail.

Qualifications and Experience

Candidates should have 0-1 years of relevant experience. A strong understanding of meat preparation techniques and adherence to food safety protocols are essential for this role.

Health, Safety, and Hygiene Standards

The successful candidate must comply with all hotel food safety policies, HACCP procedures, personal hygiene requirements, and applicable local regulations. All equipment and work areas must be maintained in a clean, safe, and hygienic condition at all times.

Performance Indicators

• Consistent compliance with food safety and hygiene standards.
• Accuracy of meat cuts and portion sizes.
• Minimization of meat wastage.
• Maintenance of product quality and freshness.
• Timely completion of preparation requirements.
• Compliance with inventory and storage procedures.