OBJECTIVE

To ensure receiving, handling, storing and preparing of meat, seafood and poultry in appropriate manner in line with guidelines set by HACCP system, Executive Chef, Executive Sous Chef and resort procedures to meet highest food safety and hygiene standards

LOCATION

Kandima Maldives

REPORTS TO

Head Butcher

KEY DUTIES / RESPONSIBILITIES

KEY DUTIES

• Checking the freshness, quality on all the seafood, meat and poultry items received by the store department in different shipments.
• Cleaning and preparing all seafood meat and poultry items for all outlets in the resort operation including and not limited to the main kitchen, other restaurant and the staff kitchen.
• Adhere to HACCP procedure to ensure the safe handling and storage of all food items.
• Maintenance of all HACCP logs required for the butchery department.
• Proper training and guiding of trainee/assistant butcher.

• Maintaining and improving the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction.
• Recommending, monitoring and controlling the use of resources in the Kitchen operations to avoid spoilage and waste.
• Managing the smooth and productive organization at the beginning of their shift in the kitchen to ensure other staffs are up to date on their work.
• Monitoring and maintaining stock levels required for all services.
• Communicating information to other staff clearly and more importantly, correctly.
• Monitoring staff performance and reporting to the Executive Chef, Executive Sous Chef or Sous Chef.
• Thorough completion of rostered shift.
• Ensuring that good kitchen practices are maintained by example and by instruction.
• Planning, allocating and evaluating work carried out by teams, individuals and self.

KEY RESPONSIBILITIES

• Developing extensive knowledge of all Resort facilities and services and surrounding areas.
• Planning, implementing, monitoring and improving safe and hygienic operations for Resort guests and staff at all times.
• Creating, maintaining and enhancing effective working relationships
• Promoting guest satisfaction focus in accordance with Company policy.
• Training of apprentices in correct work practices.
• Provide training for all employees on all aspects of the departmental operating procedures
• At all times, keeping updated on product knowledge of resort and related activities
• Resolving guest complaints to the guest’s satisfaction within your level of authority
• Maintaining excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation
• Complying with Resort Safety & Environment policies, initiatives and legislation
• Abiding by all Work Place Health, Safety and Hygiene regulations at all times
• Carrying out any other duties as directed by the Executive Chef

PERFORMANCE STANDARDS:

• Ensure that turnover and absenteeism are kept to a minimum level.

• Ensure maintain the grooming standard set by the company

• Ensure maintaining personal, kitchen and food hygiene standard set by the superiors.

• Ensure following hygienic standards on storing food given by the superiors to avoid cross contaminations.

• To be cost conscious.

• Specific financial measures of performance: To be agreed at each appraisal.
• Frequency of appraisal: Performance to be appraised annually.
• Appraiser: To be appraised by the Chief baker or Executive Pastry chef

This is not an exhaustive list of responsibility; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.