Butcher Kitchen Steward

ResponsibilitiesMeat & Fish Preparation:

Assist in receiving, cleaning, and preparing various meats such as beef, chicken, goat, pork, and fish under supervision.

Help with cutting, trimming, deboning, and portioning meat and fish according to kitchen standards.

Prepare basic cuts and arrange portions for daily production.

Follow proper handling procedures to prevent contamination or spoilage.

Assist in preparing ingredients needed for marination, seasoning, or grinding.

Butchery Support:

Support the Butcher or Chef de Partie during meat processing tasks.

Help in labeling, tagging, and organizing different meat cuts.

Assist with grinding, slicing, and packaging as directed.

Safely operate basic equipment such as knives, cutters, mincers, slicers, and weighing scales.

Follow standard cutting techniques and portioning guidelines.

Kitchen Hygiene and Safety:

Maintain strict hygiene and food safety practices (HACCP).

Clean and sanitize butcher tables, boards, knives, and tools regularly.

Ensure proper segregation of raw meat, cooked food, and other ingredients.

Handle waste responsibly and dispose of bones, fat, and scraps appropriately.

Immediately report any safety issues, hazards, or damaged equipment.

Inventory and Stock Control:

Assist in receiving meat deliveries and verifying freshness, quality, and quantity.

Properly label and store meats in chillers or freezers at the correct temperatures.

Support stock rotation using the FIFO method to prevent spoilage.

Inform the Butcher or Chef de Partie of low-stock items or shortages.

Handle storage racks, trays, and containers safely and carefully.