Butcher

Miri, Malaysia

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Able to execute basic meat cutting including, deboning, trimming, portioning and slicing.
Able to learn and use the inventory control system and stock checking of meats upon arrival.
To keep all equipment clean and in good working condition.
Follow SOPs and production standards of the company.
Preferably having experience as a butcher or education in meat preparation and knowledge in different varieties of meat.

Requirements:

Minimum 1 year relevant experience in hotel industry.
Positive work attitude, punctual, reliable, responsible and willing to work on shifts.
Able to start Immediately
Possessed Certificate/Diploma in Food and Beverage/Hospitality Management.

To be a leading hotel by exceeding Industry Standards.
SPM / O Level / SKM Level 1 / SKM Level 2 / SKM Level 3 or Equivalent

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