Butcher Teyseer Services company

The Butcher in a catering environment is responsible for preparing all meat items required for daily menus, events, and bulk production. This includes cutting, trimming, portioning, marinating, and ensuring high-quality meat preparation that meets catering standards and event requirements. The role requires strict adherence to hygiene, safety, and production efficiency.

Duties & Responsibilities :

• Cut, trim, debone, grind, and portion meat according to catering menu specifications.
• Prepare large quantities of meat for banquets, events, and daily catering orders.
• Marinate and pre-season meats as required by recipes or chef instructions.
• Ensure consistency in portion size and quality for all prepared items.
• Inspect meat deliveries for quality, temperature, and freshness.
• Ensure proper storage, labeling, and rotation (FIFO method).
• Maintain all food safety and hygiene standards set by the catering department.
• Monitor meat shelf life and report any spoilage.
• Operate cutting tools, grinders, and slicing machines safely.
• Maintain cleanliness and sanitation of butcher blocks, knives, machines, and work areas.
• Ensure that all equipment is properly cleaned and stored after use.