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The duties and responsibilities of Master Butcher. Reports to Director of kitchen, to plan, organize and direct the overall operation of the food reduction area of the Butcher Shop and to achieve and maintain let levels of standards and quality according to Hotel F&B Manual.
Supervises the supply of food items for the concerned outlets. Supervises proper way of trimming meats, seafood and poultry items and its proper portioning. Coordinates with all other kitchen outlets and their respective supervisors. Supervises preparation of mis en place. Supervises preparation of the overall production in the Butchery. Prepares and submits daily food inventory report.
Checks quality of food delivered by suppliers and rejects them if they do not meet the quality we need.
Inspect the daily stock. Sees to it that all items are stored properly to avoid spoilage. To ensure that the Butcher Shop produces consistently high quality food items to current menus and cards and set standards.
Негізгі бет Hotel Butcher Duties and Responsibilities.
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