Butcher

• The safe, clean, and economic handling of raw and frozen meat and fish items.
• The display in a prominent position temperature chart relating to safe food handling in the section.
• Regularly checking all refrigerators in the section for performance, physical condition, and temperatures, and to report any irregularities immediately to the Head Butcher.
• Cleaning and sanitizing of all refrigerator shelves, gaskets, and interiors.
• Testing with a spear-type food thermometer all food temperatures in the area to ensure all food is held at safe temperatures.
• Correct and compliant food storage in the section. (All food covered, labelled with date and contents).
• Cleaning and sanitizing of all food contact surfaces, including worktops, can openers, knives and other implements.
• Washing and preparation of all meat and fish items.
• Washing and sanitising of all food-contact utensils (knives, cutting boards etc.).
• Implementation of safe working procedures.
• Enforcing regulations that prohibit unauthorized personnel entering the butcher shop.
• Advising the Chief Butcher of the daily Provisions requisition, and to ensure that all orders are filled according to Company requirements.
• Arranging transport from the Provisions area, ensuring all food carried to and from the section is covered and carried in appropriate containers, and that no cardboard or wood containers are carried into the section.
• Understand and comply with MSC Sanitation Standards relating to food safety. (Temperatures, sanitation, storage, labelling, cross-contamination prevention measures etc).
• Wash hands frequently, and after every occasion when contamination could reasonably occur.
• Collect daily from the Provisions area all supplies required for the immediate operation, ensuring that no partly used items are returned to the storerooms.
• Apply food cost, quality and portion controls as required by the Executive Chef.
• Minimize food spoilage.
• Follow thawing procedures ensuring no frozen meat or fish products are thawed at room temperature.
• Report any discrepancy of meat or fish, quality and specification.
• Prepare and cut all meat and fish items according to the Food manual and portion guidelines.
• Other related duties that may be assigned within the scope of competence.

JobPlacements.com