Demi Chef Butcher - Preopening Restaurant

Responsibilities:

- Raw Material Preparation: Responsible for the selection, preparation, and cutting of meat according to restaurant quality standards.

- Inventory Management: Manage the stock of meat and other raw materials, and estimate the needs to ensure sufficient availability.

- Equipment Maintenance: Maintain the cleanliness and condition of meat cutting equipment, and report repair or replacement needs.

- Hygiene Compliance: Ensure all meat cutting activities are conducted in compliance with strict hygiene and sanitation standards.

- Quality Control: Checking the quality of meat received and ensuring only high-quality ingredients are used in cooking.

- Performance Reporting: Reporting to the kitchen head or management regarding meat stock, usage, and other issues that arise within the butchery department.

Requirement:

- Work Experience: At least 2-3 years' experience in meat cutting and food ingredient management in a restaurant or relevant environment.

- Knowledge of Meat: Strong knowledge of different types of meat, proper cutting techniques, and meat quality standards.

- Technical Skills: Able to use meat cutting equipment safely and efficiently, and have skills in cutting meat according to orders.

- Hygienic Compliance: Understand and apply the principles of hygiene and sanitation in all meat cutting activities.

Benefits :

Basic Salary

Allowance lunch

Allowance Transportation

Service Charge

BPJS

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