Butcher

Company: Ocean Hotels Barbados

JOB SCOPE

This position functions in various food outlets and will be challenging.  This job entails efficient food preparation, product handling and paying attention to detail for the satisfaction of our guests , in accordance with the company’s standards, AAA 5 diamond standards and LQA Benchmarking standards. Also, self-motivation and flexibility is the key to one’s personal development.  

RESPONSIBILITIES

Product

• Maintain a clean and organized kitchen.


• Adhere to the established safety standards and also assist in the prevention of accidents by being aware of hazardous situations.


• Assist in inventory counts and controls.


• Receive and check food items from requisition orders.


• All food is prepared to order as per the AAA Five Diamond standards and and LQA Benchmarking standards. 


• All food is served at proper temperature as per the AAA 5 Diamond standards and LQA Benchmarking standards, hot food served hot and cold food served cold. 


• To clean as you go and/or stop and clean the work area before and after each service.


• Log the daily temperatures of freezers, refrigerators and food on the buffets.


• Practice proper recycling procedures and kitchen energy management.


• Must be familiar with all equipment and machinery including safe operation and maintenance.


• To assist with the cleaning of fridges.


• To make sure all items placed in fridges/freezers are labeled and stored correctly.


• To fully understand the current menu and to competently execute proteins for such.


• To ensure quality and consistency with all completed food items.  


• Provide all requisitioned cuts of meats and fish for all facets of the food preparation operation.


• Prepare meats into forms for cooking using a variety of actions, including boning, tying, cutting and trimming.


• Conduct daily checks on the quality and freshness of products.


• Complete the daily production list for each restaurant outlet.


• Ensure each outlet leaves a protein production requisition.

Service Efficiency

• Needs to have enough flexibility to respond to any call from the hotel, any day or any hour.


• Attend any appropriate meetings.


• Continued communication with Junior Sous Chef /Sous Chef to meet quality and cost standards.


• All In-Room Dining orders must be delivered within 30 as per the AAA 5 Diamond standards and LQA Benchmarking standards. 

Training and Development

• To attend training programs and to ensure that the hotel’s and department’s standard operating procedures are maintained and understood.

• To actively participate in an evaluation of your performance by means of an appraisal with your leadership team. In order to correct weaknesses, encourage strengths and work to achieve personal and professional goals.


• To thoroughly review and understand the information contained within the Ocean Hotels Employee handbook since as an employee of Ocean Hotels Barbados, you are governed by the rules and stipulations contained within.


• To attend and participate in any training programs as directed by the HR team and your manager or supervisor.

EDUCATION AND EXPERIENCE

• Secondary level education is required.


• Certificate or Degree from a culinary school would be an asset. 

• Level 2 or above Caribbean Vocational Qualification in Butchery or 2 years experience in a AAA Four or Five Diamond Hotel/Restaurant or similar upscale restaurant or 5 years experience in a reputable butcher shop.


• Have supervisory experience.

KNOWLEDGE/SKILLS/ABILITIES

• Client Service Orientation.


• The ability to work under pressure.


• Demonstration of sound judgment.


• Must be familiar with all kitchen equipment and machinery.


• Must have his/her tools to perform assigned duties.


• Knowledge of kitchen terminology required.


• Advance culinary and artistic skills.


• Knowledge of all other kitchen departments.


• The ability to perform mathematical calculation including but not limited to conversion of recipes, inventories etc.


• Good handwriting, reading, listening and computation skills are necessary.

WORK CONDITIONS

• Must be in good physical condition:  to stand for 8 consecutive hours.  Also walk, kneel and bend.


• Able to lift a minimum of 50 pounds.


• Must be able to sustain the heat and cold of the kitchen.    

• Assist with special duties in the event of an emergencies or non routine matters, in case of a hurricane or natural disaster