1. Must be aware and ensure that he and his co – workers follow USPH standards and follow
company hygiene procedures.
2. The communications to the Head of Central Kitchen must be in respectful, friendly and professional ways.
3. Responsible of Checking all Meat and Fish on delivery for quality and Quantity.
4. In charge of cleanliness of the Meat and Fish preparation rooms and proper storage of all Meat and Fish items in the Freezers and Fridges.
5. Close communication and contact with the Head of Central Kitchen with regard ordering and preparation is obligatory.
6. The guidelines and requests from the Head of Central Kitchen Chef must be followed in the most efficient way.
7. All machines and equipment must be kept in good repair and must be handled with care at all times. Report any maintenance requirements by AVO to the relevent personel.
8. Be present during the sanitation inspections of your areas.
9. The Butcher must be fully aware of the company controlling and food preparation procedures e.g. portion control, as outlined in the F&B manual.
10. Daily contact and exchange of information with the Head of Central Kitchen is obligitory.
