• Report to CDC• Cost control and stock management• Availability and condition • A certain daily requirement for the order period • Take responsibility to requisition new stock when necessary.• Ensure correct stock rotation, first in first out, always and make recommendations to the head chef when meat cut s need using up. • Ensure the red meat is hung under optimum conditions while land ling line products preparation to the department for all meat, fish and poultry ordering, preparation, marinating and storing all times.• Ensure that brines and marinates and changed regularly and for the routine Mize En Place, food production as indicated in the menu plan, recipes, and method.• Issue meat to the various kitchens as required, against a requisition docket only.• Maintains all hygiene standards comply with company and statutory regulations.• Check equipment regularly and ensure preventative maintenance is done.

• Report to Executive Sous-chef• Assist Executive sous-chef and or Executive chef when needed.• Taking full responsibility of ordering all kinds of quality food, and issuing for all outlets in the hotel (including meat and meat products, seafoods, fruits and vegetables, groceries, cheese and other dairy products for pastry and bakery also) • Cost control and stock management• Availability and condition • A certain daily requirement for the order period • Take responsibility to requisition new stock when necessary.• Ensure correct stock rotation, first in first out, always and make recommendations to the head chef when meat cut s need using up. • Ensure the red meat is hung under optimum conditions while land ling line products preparation to the department for all meat, fish and poultry ordering, preparation, marinating and storing all times.• Ensure that brines and marinates and changed regularly and for the routine Mize En Place, food production as indicated in the menu plan, recipes, and method.• Issue meat to the various kitchens as required, against a requisition docket only.• Maintains all hygiene standards comply with company and statutory regulations.• Check equipment regularly and ensure preventative maintenance is done.• Make sure all food is stored and all areas are cleaned to HACCP standards.• Follow work habits CLEAN AS YOU GO

Report to Executive chefAssist Executive sous-chef and or Executive chef when needed.Take full responsibility for the quality of food.Check meat stock in refrigerators and freezers in terms of temperatures.Availability and condition A certain daily requirement for the order period

THE ADDRESS BOULEVARD DUBAI Assist Executive sous chef or Executive chef when needed Take full responsibility for the quality of food in butchery related Check meat stock in refrigerators and freezers in terms of temperatures Availability and condition  A certain daily requirements for the order period  Take responsibility to requisition new stock when necessary Ensure correct stock rotation ,first in first out ,at all time and make recommendations to the head chef when meat cut s need using up  Ensure the red meat is hug under optimum conditions while land ling line products preparation to the department for all meat ,fish and poultry ordering, preparation ,marinating and storing all times Ensure that brines and marinates and changed regularly and for the routine Mize En Place, food production as indicate in the menu plan ,recipes and method Issue meat to the various kitchens as required ,against a requisition docket only Maintains all hygiene standard comply with company and statutory regulations Check equipment regularly and ensure preventative maintenance is done Regular stock take are contacted while estimate requirement and order or requisition meat supplies to maintain inventories Make sure all food is stored and all areas are cleaned to HACCP standards Follow work habits CLEAN AS YOU GO

• Ensuring the provision of high quality hospitality services• Supervising and assisting culinary staff in the production of all menu items• Portioning and Issuing• Conducting quality assurance training for all kitchen related for the team as a Certified departmental Trainer• Ensuring safe food handling procedures• Maintaining proper storage of all foods*Also i assist my chief butcher with office task regarding of butchery order for all outlets and preparing for duty rosters when he is in vacation or off days.

commi 2 & commi 1assist the head butcher