Butcher

Duties and Responsibilities: Prepare and portion meat components per outlet, according to specified menus, standards and in line with costing, Sourcing of new products, Ensure the offering is at all times 5-star and beyond, Production of stocks, sauces and preserves for the resort, Control purchasing and sourcing of new suppliers in line with our "support local" drive, Control financial side of this department, e.g. stock takes, issuing of stock, budget / expense control, etc., Care of operating equipment cleaning, repair, storage, Ensure health & safety requirements are met, including FCS standards, recycling, pest control & general waste management. The ideal candidate must be able to demonstrate success and experience: Mathematical, forecasting, management and administrative competencies, Customer service, Sales / buying of meat produce balancing quality and quantity, seasonality, etc. Creativity, Quality of product delivered consistently and timeously, Ability to be productive in a fast paced, highly pressurised environment, Physically fit and able to lift, carry and handle / heavy large utensils and food produce, Working extended and flexible hours (including functions as and when required). Minimum requirements: Grade 12 or equivalent, Formal Chefs training, coupled with at least 3 years working experience in a quality 5-star kitchen with exposure to and knowledge of sourcing and working with quality produce, Butchering experience is essential, Knowledge of and experience in smoking, curing and preserving products, as well as charcuterie is essential.