BUTCHER - DEMI CHEF DE PARTIE
Posted on :
27-06-2022
Employer Active
1 Vacancy
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Jobs by Experience
2 - 4 years
Monthly Salary
Not Disclosed
Salary Not Disclosed
Nationality
Any Nationality
Gender
N/A
Vacancy
1 Vacancy
Posted on :
27-06-2022
Job Description
Req ID : 1169738
- Always work as a team member.
- Follow “Clean as you go” work habits.
- Follow the Meat Order Cycle created by the Executive Chef.
- Do any special duties requested by the Executive Chef.
- Follow safe work habits and notify supervisors of any dangerous or unsafe places in work area.
- Make frequent suggestions to your direct supervisor in order to bring the standard up and keep your interest on the job.
- Create working schedule for subordinates.
- Organize meat and fish orders according to the menu. Check on a daily basis.
- Striploin steaks, Rib-Eye steaks, Flank Steaks and Skirt Steaks have to be cut and marinated one week in advance up to specifications.
- Always thaw all meats in the therefore designated meat thawing rooms.
- Cut to portion size as explained in the methods or SOP’s.
- Tenderloin steaks have to be cut and marinated at least two days in advance.
- Keep exact check on size and weight of the required products.
Employment Type
Full Time
Company Industry
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
Key Skills
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