Support the Chef de Partie or Sous Chef in the daily operation and work in Butchery section
Work according to the menus specifications
Keep work area at all times in hygienic conditions according to the rules set by the hotel
Control food stock and food cost in his section
Prepare the daily food production in different sections of the Butchery kitchen
Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
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