Cuts meats for preparation of food required for recipes in accordance with
established standards.
1.Checks production sheet for the quantity of work to be accomplished.
2.Obtains all primary cuts of meats required by menu for cutting.
3.Cuts meats into proper portions to be inspected and determined by the Chef
and Assistant Chef.
4.Cuts meat for special functions and VIP service.
5.Cuts meat, fish and poultry to be marinated for next day menu.
6.Observes all established safety procedures in operating equipment.
7.Observes high standards of hygiene throughout the complete operation in
handling of the equipment and work area.
8.Follows all hospital related policies and procedures.
9.Performs other related duties as assigned.
10. Participates in self and others education, training, and development, as
applicable.
High School Education and completion of apprenticeship in butchering/meat
cutting is required.
Three (3) years of meat cutting experience in a butcher shop, hotel,
restaurant or institutional food service operation required.
N/A