Butcher

1.    Inspects the quality and quantity of carcass received in the Loading/ Receiving Area.

2.    Cleans, cuts, and groups accordingly similar cuts of meat for costing and display.

3.    Monitors and ensures the consistent implementation of First In First Out policy.

4.    Monitors and safeguards all the tools used in the Meat Section (e.g. knives, chopping boards, etc.)

5.    Maintains and operates properly and safely assigned equipment in the section while following all health and safety standards. Reports immediately any equipment abnormalities to immediate superior for proper action. (Only probationary/ regular department personnel can operate any equipment in the department.)

6.    Ensures to maintain the cleanliness of the Preparation Area.

7.    Monitors and ensures chillers/ refrigerators are set on the standard temperature.