Cutting, trimming and grinding meat using butcher cutlery and powered equipment
To portion and prepare meat in cooking form
Cuts and weights steaks and chops for individual serving
Shapes and ties roast
Ensures the right size and product is served to the outlet
Manages all the quality control equipments e.g., fridge, freezer are fully operational
Estimate requirements and requisitions or order meat.
Receives and inspects meat on delivery
Records quantity of meat received and issue to the cooks
Ensures unfit or sensitive meat products are kept aside.
To ensure correct stock rotation, first in first out, at all times and make recommendation to the head chef when meat cuts need using up
To ensure all meat and fish items are kept under optimum condition
To check equipment regularly and ensure preventive maintenance is effected
To ensure regular stock takes are conducted.
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