To lead the Butchery team and providea comprehensive butchery service in line with the menu and quantitiesdefined by the chef. Providean efficient butchery service for all types of meat, fowl, and fish. Liaisewith the chief cook regarding requirements for the menu and quantitiesrequired for the meals. Receiveand inspect meat upon delivery for quality and quantity. Ensurethe correct storage of meat items and that stock rotation procedures aremaintained. Minimizewastages through optimum use of butchery tools and techniques. #J-18808-Ljbffr
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