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Job Description
Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following:
- Actively share ideas, opinion and suggestions to improve the environment and menus
- Ensure consistency in the preparation of all Butchery items for a la carte and/or buffet menus according to property recipes and standards
- Communicate effectively with the rest of the team and thrive for guest feedback.
- Maintain cleanliness and proper rotation of product in Butcher chillers
- Minimize wastage/ spoilage
- Daily attendance at BEO meeting and proper distribution & adjustments to culinary BEOs.
- Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback
- Strives to maintain & improve all Colleague cafeteria food offerings, preparations & presentations
- Personally inspect all Butchery items entering Fairmont the Norfolk for quality & hygiene standards
- Ensures proper portion control to minimize wastage in the Butcher Shop
- Complete daily Meat, Fish & Poultry market lists based on hotel volume
- Ensure daily rotation of all Butchery items from the outlets to maintain quality
- Liaison with purchaser to communicate quality for money ratio
- Maintain consistency for all items leaving the Butcher Shop
- Yield testing of all products
- Keep inventory of red meats to ensure proper aging of meats
- Performs any other reasonable duties as required by the department head
- Ensure storeroom requisitions are accurate to minimize repeat visits
Qualifications
- Reading, writing and oral proficiency in the English language.
- High School and culinary school training.
- HACCAP knowledge.
- Ability to work well under pressure in a fast paced environment.
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times.
Additional Information
Physical Aspects of Position (include but are not limited to):
- Frequent standing and walking throughout shift
