Butcher Chef

Description of Responsibilities:

• Supply meat, fish and poultry according to the requisitions to the consumption centers.
• Check the expiration of the products in refrigeration and freezing to verify that they meet the standards.
• Cover and date the products that will be stored to ensure that hygiene standards are met.
• Apply standards of hygienic handling of equipment, food and drinks established by the hotel.
• Manage the products correctly to avoid waste.
• Receive and store the products that arrive to have them available in daily operation.
• Verify the cameras and refrigerators daily so that all products are properly preserved.
• Report any anomaly regarding food to your supervisor to take pertinent actions.
• Ensure that its tasks are carried out with the necessary caution to avoid accidents and safeguard its physical integrity.