الوصف الوظيفي
The CDP Butcher works under the guidance of the Head Chef. He/she will report to the Sous Chef when the Head Chef is not on duty.
Essential Duties:
Responsible for all meat and poultry production as indicated in the head Chef’s meat order, the menu plan, recipes and methods.
Ensures that production is efficient, and no waste occurs.
Responsible to take care of all requests from the head Chef pertaining to specific assignments that may arise with short notice, due to special functions or other unforeseen changes.
Provides direction to the Kitchen helpers, including Commis, Kitchen Attendants and Stewards.
Responsible to frequently communicate the status of all food production to the head Chef.
Responsible to supervise, monitor and delegate all, and extra, work-load to subordinates within a timely and cost efficient manner according to the budget.
Responsible to inform the head Chef or his assistant when routine work, for various reasons, can’t be executed in the given time frame and await further instruction.
Inspect all equipment and machinery used in the area of responsibility and report any problems or situations to the head Chef or the sous chef.
Thorough knowledge of butchery and is fully responsible for the quality and safety of food leaving the station.
Give training to the subordinates in all facets of butchery whenever time allows it. Make sure all food is stored and all areas are cleaned base to the standards.
Always work as a team member.
Follow “Clean as you go” work habits.
Follow the Meat Order Cycle created by the Head Chef.
Do any special duties requested by the Head Chef.
Follow safe work habits and notify supervisors of any dangerous or unsafe place 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.
Make weekly yield tests in close cooperation with the head Chef.
See that all machines, working utensils, freezers and refrigerators are cleaned and in proper working condition.
Make sure to ask the supervisor for permission first before working overtime or allow subordinates to work overtime.
Check on a proper thawing production.
Work closely with storekeepers. Keep a very good relationship.
Check all provisions received from storeroom and report discrepancies immediately.
In charge of training for all subordinates whenever time permits.
Responsible for the butcher shop and the inventory.
Report frequently to the sous chef and ask for help if necessary.
Be food cost conscious, check wastage.
Cleaning procedure on a daily basis according to company standards.
All prepared food is to be handled with gloves only.
All scheduled meetings have to be attended on time.
Keep your personal appearance in top shape and to company standards, lead by example.
Knows computers and can teach subordinates.
Prevent food spoilage through daily checks and ensuring that all incoming and outgoing food items are up to agreed standards.
Drives himself to come up with new processes and ways to roll out to operations, reduce operating costs.
Ensure that all conducted training of food preparation, hygiene and grooming standards is understood and followed by him and his subordinates.
Ensure that all kitchen Mise in Place is prepared according to production plan.
To ensure constant rotation of all stocks in the central kitchen.
To ensure highest standards of hygiene are always adhered to throughout food preparation procedure.
Perform any other duties assigned by the Head Chef, Sous Chef.
Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on.
المهارات
Excellent verbal and written communication skills.
Minimum 3 years’ work experience in the same field.
Good knowledge of quantity food production. Has the ability to taste all foods to assure correct preparation of sausages, pates, terrines, marinades and meat-based stuffing’s.
Excellent cooking skills
Very good knowledge of quality food operations.
Ability to read, interpret and demonstrate the preparation of recipes.
Extensive knowledge of food handling procedures with regard to public health standards.
Knows how to work without direct supervision, can make decisions and is able to control various sections in the kitchen.
Ability to delegate appropriately.
Culinary Degree with minimum 3 years certification / Diploma in professional cookery.
Strong Understanding of HACCP.
Demonstrate service attributes in accordance with industry expectations and company standards
Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety
Familiar with emergency and evacuation procedures.
Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the Sous Chef /Head Chef.
Perform tasks as directed by the Manager in pursuit of the achievement of business goals.
Ability to safely and successfully perform the essential job functions consistent with the local standards, including meeting qualitative and/or quantitative productivity standards.
Comply with Time and Attendance Policies
Comply with Company Grooming Standards
Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats.
Has the ability to lift and/or move up to 50 pounds
تفاصيل الوظيفة
منطقة الوظيفة الكويت, الكويت
قطاع الشركة المطاعم وخدمات الطعام
طبيعة عمل الشركة غير محدد
الدور الوظيفي السياحة والضيافة
نوع التوظيف دوام كامل
الراتب الشهري غير محدد
عدد الوظائف الشاغرة غير محدد
المرشح المفضل
المستوى المهني مبتدئ الخبرة
منطقة الإقامة الكويت
*** تقدم على الرابط التالي : Apply on the following link ***
https://www.bayt.com/ar/kuwait/jobs/chef-de-partie-butcher-4141974/