Must have a thorough understanding of how to handle, defrost, prepare and portion all cuts of meat.
Must be proficient in effecting completing tasks, work efficiently and productively.
Must possess advanced knife handling skills and butchery skills.
Coordinate and supervise all personnel assigned to his/her section, assign and delegate tasks accordingly.
Undertake Portion Control reviews on a daily basis to ensure compliance.
Control production levels and recommend ideas for improvements and better cost controlling.
Ensure that economical work practices are applied by his subordinates to avoid food wastage.
Prepare Daily Meat thawing requisitions needed for his section production and Electronic Daily Meat consumption recap with accuracy.
Must be familiar with the United States Public Health rules and regulations and ensure that they are followed on a daily basis.
Ensures that the HACCP program is carried out correctly.
Maintains his assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Manager or the actual inspectors.
Reports for duty at assigned times, follows his/her supervisor’s instructions, and ensures that personal appearance, uniform and personal hygiene are in accordance with the company’s rules and regulations
Training & Development
Attends meetings, training activities, courses and all other work-related activities as required.
Attend to the daily Chefs Meeting to discuss forecast figures and the day to day operation/activities.
Financial
Responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment within his assigned section.
Conducts workstation spot checks to ensure items are correctly cleaned and stored by his team to minimize deterioration and wastage.
Conducts workstation spot checks to ensure Meat items are correctly used as per Portion Chart by his team and minimize spoilage and wastage.
