Assist in the preparation, cutting, trimming, deboning, and portioning of meat, poultry, and seafood for hotel outlets (e.g., restaurants, banquets, room service) Prepare meats according to standard recipes, portion sizes, and presentation guidelines set by the culinary team Ensure all meat products meet the hotel’s quality standards and guest expectations Maintain cleanliness and organization of the butchery section in compliance with hotel and food safety standards Properly label, store, and rotate stock using FIFO procedures Support daily kitchen operations, including mise en place for buffets, banquets, and à la carte service Assist in receiving, inspecting, and storing deliveries to ensure freshness and quality Minimize wastage by proper trimming, portion control, and utilization of by-products Maintain and safely use knives, cutting equipment, and machinery Follow all HACCP, food hygiene, and workplace safety regulations Work collaboratively with chefs and kitchen staff to ensure smooth service
Certificate or training in culinary arts, food preparation, or butchery preferred Previous experience in a hotel kitchen or food & beverage environment is an advantage Basic knowledge of meat cuts, preparation techniques, and kitchen operations Understanding of food safety and hygiene practices (HACCP knowledge preferred) Ability to work in a fast-paced, high-pressure environment Physically fit and able to stand for long hours and lift heavy items Willingness to work shifts, weekends, and public holidays