Head Butcher
The Head Butcher will be responsible for planning, preparing, and execute all portioning, ordering and inventory of meats and fish in accordance to the devised standards and portioning guide specifications.
The incumbent will also maintain organization, cleanliness, and sanitation of your work areas and equipment in line with HACCP standards.
Qualifications
- Must be able to prepare all meats and fish products specified in company standards.
- Must have minimum of SSCE and Culinary certification
- Must have accurate knife skills
- Must be able to deal with quality control, production control, meat and fish storage
- Excellent leadership and interpersonal skills
- Strongly committed to teamwork and customer service.
- English Fluency
Additional Information
Must be Resident on the Island
Sponsored
