Duties and Responsibilities

• Responsible of checking all meat, fish and poultry on delivery for quality and quantity. 

• Responsible for cutting, grinding, and preparing meats for kitchen outlets. 

• Maintaining cleaning of tools and equipment and ensuring displays and signage are accurate and attractive.

• Keeping records, budgets, and inventory. Introduce cost saving mechanisms in coordination with Executive chef. 

• Ensure that the relative meat items based on menu items are timely prepared. 

• Perform all relevant chores providing support in food preparation. 

• Maintain a high level of hygiene and sanitation within the workplace. Ensure that all health and food safety standards are practiced adequately and assist in any crisis or issues where deemed appropriate.

• Monitors food and operating costs and controls these by reducing waste.

• Receive, inspect, and store meat upon delivery, to ensure meat quality. Record quantity of meat received and issued to cooks and/or keep records of meat deliveries.

• Supervise commis chefs in commissary for their productivity; coach when appropriate. 

• Maintain meat item stock inventories. Assist in transporting requisitions from the Food Storeroom and General Storeroom. Check quantity and quality of stock received and notify Chef De Cuisine or Executive Chef of any irregularities.

• Prepare and place meat cuts and products in designated freezers or so they will appear attractive and safe.

• Ensure that adequate stock rotation is being maintained on the section. Check that all products received are in accordance with HACCP guidelines, and that all refrigerator stocks are also in line.

• Be cautious of cleanliness of the Meat and Fish preparation rooms and proper storage of all Meat and Fish, poultry items in the Freezers and Fridges.

• Maintain close communication and contact with the Chef De Cuisine and Executive Chef with regard ordering and preparation Maintain a clean, tidy and organized workstation. Practice the ‘clean as you go’ procedure.

• Have full awareness of the hotel controlling and food preparation procedures

• e.g. portion control, as outlined in the F&B manual.

Job Requirements

• Degree or Diploma in Culinary Food Preparation or related fields

• COC Certificate is Mandatory 

• Advance food hygiene qualification

• strong understanding of sanitary food handling procedures.

• Proven experience in hotel Kitchen operations as a butcher or similar role

• Excellent oral and written communication skills

• Passion for excellence and attention to detail.

How To Apply

Interested and qualified applicants are requested to apply only through THIS LINK or selamawit.bezunhe@hyatt.com

Please make sure you mention the Position Title ‘Butcher’ in the subject line of your email application.

Upload updated CV and application letter

Only shot listed applicants will be contacted.