Butcher

Abu Dhabi, UAE

Posted 11 days ago

3 Applicants already applied 4
Seen
  • Experience Needed:
    3 to 4 years
  • Functional Area:
    Butcher
  • Job Type:
    Full Time
  • Languages:
    English
  • Vacancies:
    1 open position
  • Salary:
    2700 to 4000 USD per month

Job Summary

Our Client chain of Hotels in UAE is looking for Butcher based in Abu Dhabi


Essential Functions:

 

  • Ensures all food is prepared fresh and is of the highest quality
  • Strictly adheres to all procedures and corporate specifications, methods and instructions from supervisor
  • Reports to work on-time and in a clean uniform
  • Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
  • Responsible for procurement, defrosting, and cleaning of all protein items
  • Consistently checks temperatures in foods and follows proper procedures in regards to chilling, and holding food.
  • Reports waste to supervisors on a daily basis
  • Checks station upon arrival to determine status of outstanding safety, or equipment issues
  • Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
  • Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
  • Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.



Qualifications:

 

  • Knowledge of all basic cooking techniques and skills are required, including: knife skills, basic cuts, and all cooking methods.
  • Knowledge of all basic equipment is required, including: grinders and slicers.
  • Comprehensive understanding of composition, structure, and quality factors of all proteins is required.
  • Must comprehend how structural factors including muscle, fibers, and connective techniques impact appropriate cooking methods, recipes and fabrication.
  • Must comprehend the inspection criteria, quality grading, and yield grading.
  • Must comprehend the aging process including green meat.
  • Minimum one year experience fabricating all proteins is required and must also understand storage requirements and implications.
  • Minimum of one year experience in a butcher shop is required. Formal culinary training from a recognized educational institution may substitute for this requirement at an equivalent rate.


Education:

 

  • High School Diploma or foreign equivalent is required.
  • Culinary School 2-4 year degree or foreign equivalent is preferred.

Accommodation, Food at work & Transportation provided by Employer.

 

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