Sous Chef - Butcher (Pre-Opening) - Conrad Kuala Lumpur

As the Sous Chef - Butcher, you will be responsible for performing the following tasks to the highest standards:

• Oversee the daily operations of the butchery section and ensure smooth and efficient production.
• Prepare, cut, trim, portion, and process meat, poultry, seafood, and other products according to established specifications and recipes.
• Ensure all products are prepared and stored correctly to maintain quality, freshness, and food safety.
• Maintain strict compliance with HACCP, food safety, hygiene, and sanitation standards within the butchery area.
• Ensure proper handling, labelling, dating, storage, and rotation of all products in accordance with FIFO standards.
• Monitor the quality, freshness, and condition of all meat and other products received and report any discrepancies or quality concerns.
• Control portion sizes, product yields, and preparation methods to minimize wastage and maximize profitability.
• Work closely with the Executive Chef and Purchasing team to determine daily production requirements and ensure adequate stock availability.
• Assist with inventory checks and maintain accurate records of meat and other butchery products.
• Ensure all butchery equipment, knives, tools, and machinery are used safely and maintained in good working condition.
• Report any equipment faults or maintenance requirements to the relevant department.
• Ensure all products are prepared according to required portion sizes, specifications, recipes, and presentation standards.
• Coordinate and distribute daily tasks among butchery team members to ensure production is completed on time.
• Supervise, train, and develop team members in proper butchery techniques, food safety, hygiene, and safe equipment handling.
• Monitor the performance of team members and provide guidance and constructive feedback where required.
• Work closely with the kitchen sections to ensure timely and accurate delivery of prepared products according to operational requirements.
• Maintain a clean, organized, and safe working environment at all times.
• Monitor and control food costs, wastage, and product yields to achieve optimum profitability.
• Assist with menu development, product trials, and new preparation techniques when required.
• Maintain professional and positive working relationships with team members, supervisors, and other departments.
• Report any operational, quality, safety, or food hygiene issues to the Executive Chef and take appropriate action.
• Adhere to all hotel rules, policies, procedures, and team member standards.
• Carry out any other reasonable duties and responsibilities as assigned by the Management.