Head Butcher

FILINVEST COMPANY: CRIMSON RESORT & SPA MACTAN

JOB SUMMARY:

In accordance with the policies, procedure and standards of Chroma Hospitality and Crimson Resort & Spa, Mactan, and under the direct supervision of the Executive Sous Chef and Executive Chef, this position is responsible for selecting, cutting, trimming and preparing meat, fish and poultry and ensure its preparations of highest quality in section assigned while adhering to standards for food storage and usage.

JOB DESCRIPTION:

• Develops and implements strategies to achieve Employee Satisfaction Index goals.
• Creates a positive work environment for all employees.
• Develops employees to maximize potential and prepare for future promotional opportunities by conducting counseling sessions, determining developmental needs and allowing these needs to be met.
• Selects, orients, and trains qualified employees.
• Conducts effective employee meetings and counseling sessions. Determines, communicates, and monitors achievement of standards of performance on a timely basis.
• Prepares raw meat products such as sausages and cooked meat products such as pies.
• Makes mince, sausages and other small goods as instructed or required.
• Prepares marinated meats, value-added and ready-to-cook dishes for restaurants.
• Weighs and checks stock quality upon receipt.
• Keeps meat, poultry, fish, etc., in proper storage.
• Stores meat, poultry, etc., as per the required procedures to prevent food contamination and spoilage.
• Makes sure meat is stored at the correct, low, temperatures
• Prepares adequate supplies for projected F&B needs.
• Works closely with the Executive Chef, Executive Sous-chef, and all F&B Kitchen outlets