- Cut, trim, debone, portion, and prepare meat, poultry, and fish as per hotel standards.

- Prepare different cuts according to the requirements of the kitchen and menu.

- Maintain proper portion sizes to control food cost.

- Check the quality, freshness, weight, and condition of meat, poultry, and fish upon receiving.

- Ensure all products meet the hotel's quality and hygiene standards.

- Report any damaged, spoiled, or substandard products to the Executive Chef/Purchase Department.

- Store meat and poultry at the correct temperature and in designated cold-storage areas.

- Follow FIFO (First In, First Out) procedures.

- Ensure proper labelling, dating, and segregation of different products.

- Maintain excellent personal hygiene and cleanliness of the butcher area.

- Follow HACCP, food safety, and hotel hygiene procedures.

- Prevent cross-contamination by using appropriate equipment and separate cutting boards.

- Safely operate knives, meat slicers, mincers, saws, and other butchery equipment.

- Keep all knives and equipment clean, sharp, and in valuable working condition.

- Report any equipment defects immediately.

- Minimize wastage through proper cutting and trimming techniques.





- Maintain accurate portion sizes according to standard recipes.

- Utilize meat efficiently to support food-cost control.

- Coordinate with the Executive Chef, Sous Chef, and kitchen sections regarding daily meat requirements.

- Prepare and issue required portions to different kitchen outlets on time.

- Assist in special preparations for banquets, events, and large functions.

- Assist in daily and periodic meat inventory checks.

- Maintain proper records of received, issued, and leftover products.

- Inform the chef about stock levels and upcoming requirements.

- Guide and train Commis Butchers and kitchen assistants in proper cutting and hygiene practices.

- Work closely with the culinary team to maintain consistent quality.

- Maintain cleanliness of cold rooms, freezers, worktables, sinks, and butcher areas.

- Follow hotel safety and emergency procedures.

- Perform other duties assigned by the Executive Chef or Sous Chef.

Pay: ₹18,000.00 - ₹25,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 Butcher (West Fort)
🏢 PLANET ASHOKA
📍 West Fort