Butcher

Key Responsibilities:

•Perform quality inspections on all meat products to ensure freshness and compliance with hotel standards

•Use meat grinders, knives, saws, and other approved tools to cut meat into required portions

•Weigh, portion, label, and package meat products accurately

•Ensure displays, storage areas, and signage are clean, organized, and visually appealing

•Work efficiently in cold environments such as cold rooms and refrigerated areas

•Lift and handle heavy items safely, following Health & Safety procedures

•Maintain cleanliness and hygiene of all work areas, tools, and equipment

•Inform supervisors immediately of any shortages, defects, or quality issues with ingredients

•Cooperate effectively with kitchen colleagues and other departments

•Follow instructions from superiors and seek guidance when clarification is required

•Comply fully with Hotel Health & Safety Rules & Regulations and food hygiene standards

•Implement GDPR requirements for the protection of personal and business-related data

•Follow accident reporting procedures for staff and guests

•Perform any other duties assigned by Management related to the Kitchen or F&B Department

Skills & Qualifications:

•Minimum of two (2) GCSEs or equivalent education

•Proven knowledge of meat preparation techniques and various meat cuts

•Ability to safely use professional butchery tools and equipment

•Physically fit and able to stand or walk for extended periods and lift heavy items

•Comfortable working in cold environments

•Strong communication, task management, and teamwork skills

•Customer-service-oriented mindset with attention to detail

•Willingness to undergo additional training when required

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