Butcher

Kota Kinabalu, Sabah, Malaysia

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Responsibilities:

Able to Cutting, grinding, preparing and handling meats professionally (e.g. Wagyu, Salmon and etc.)
Cleaning and maintaining tools and equipment and ensuring displays and signage are accurate and attractive.
Weighing, packaging, pricing, and displaying products.
Keeping records, budgets, and inventory.
Performing quality inspections on meats and other products.
Negotiating and confirming orders with suppliers.
Adhering to food safety and sanitation controls.
Greeting and speaking to customers, providing advice, answering questions, and accepting orders or payments.
Coordinating deliveries or order pickups.
Coaching other butcher teams within our local stores about the techniques and cuts.

Requirements:

Education or food preparation or meat cutting experience in Hotel and exquisite Japanese cuisine outlet.
Ability to use hand tools, stand or walk for extending periods, lift heavy items, and work in cold environments.
Additional training is often required.
Knowledge of meat preparation techniques and cuts.
Ability to short-term travel interstate and between local stores.

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