รายละเอียด

Food Preparation & Production

Assist in cutting, trimming, deboning, and portioning meat, poultry, and seafood

Prepare basic butchery items as directed by senior chefs

Ensure correct storage, labeling, and rotation of raw materials (FIFO)

Support daily mise en place for kitchen outlets and banquets

Quality & Hygiene

Maintain high standards of cleanliness and sanitation in the butchery area

Follow HACCP, food safety, and hygiene standards at all times

Ensure proper handling and storage of knives, equipment, and machinery

Report any quality or safety issues to the Chef de Partie or Sous Chef

Cost Control & Waste Management

Minimize waste by efficient trimming and utilization of raw materials

Assist in portion control to maintain food cost standards

Properly store leftovers and by-products according to procedures

Teamwork & Operations

Work cooperatively with other kitchen sections

Follow instructions from senior chefs and support smooth kitchen operations

Assist during busy service periods and special events

Attend training sessions and briefings as required

Qualifications & Experience

Certificate or diploma in Culinary Arts (preferred)

0–2 years of kitchen experience, preferably in butchery or cold kitchen

Basic knowledge of meat cuts, seafood, and poultry handling

Understanding of food safety and hygiene standards

Skills & Competencies

Basic knife skills and willingness to learn butchery techniques

Good physical stamina and ability to work in cold environments

Ability to work under pressure and in a team

Attention to detail and commitment to quality

Positive attitude and eagerness to develop culinary skills

Working Conditions

Shift-based work including weekends and public holidays

Standing for long periods and handling raw food products

Exposure to cold storage and sharp tools