- Maintains all work areas, butchery equipment and utensils to the high standards of cleanliness and hygiene required by the hotel
- Is familiar with the operational procedures of all equipment in the butchery and operates them in the correct manner to ensure the maximum efficiency and personal safety.
- To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
- Participates in regular meetings and briefings as may be scheduled.
- Understands and abides by all safety rules, emergency procedures and fire prevention regulations.
- Participates in any scheduled training and development program that may improve personal or departmental standards.
- Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
- To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
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