BUTCHER

Responsibilities:

• Able to Cutting, grinding, preparing and handling meats professionally (e.g. Wagyu, Salmon and etc.)
• Cleaning and maintaining tools and equipment and ensuring displays and signage are accurate and attractive.
• Weighing, packaging, pricing, and displaying products.
• Keeping records, budgets, and inventory.
• Performing quality inspections on meats and other products.
• Negotiating and confirming orders with suppliers.
• Adhering to food safety and sanitation controls.
• Greeting and speaking to customers, providing advice, answering questions, and accepting orders or payments.
• Coordinating deliveries or order pickups.
• Coaching other butcher teams within our local stores about the techniques and cuts.

Requirements:

• Education or food preparation or meat cutting experience in Hotel and exquisite Japanese cuisine outlet.
• Ability to use hand tools, stand or walk for extending periods, lift heavy items, and work in cold environments.
• Additional training is often required.
• Knowledge of meat preparation techniques and cuts.
• Ability to short-term travel interstate and between local stores.