Sous Chef Butcher at The Apurva Kempinski Bali

Key Responsibilities

• Expertly handle and prepare a wide range of meats, including beef, pork, poultry, lamb, and game, using precise butchery techniques.
• Assess the quality and freshness of meats, selecting the best cuts for our kitchen.
• Fabricate, portion, and trim meats according to recipes, menu specifications, and portion control standards. 
• Ensure compliance with all food safety and sanitation regulations, including proper storage, handling, and labeling of meats.
• Manage inventory of meats, monitor stock levels, and place orders to ensure a consistent supply of high-quality products.
• Collaborate with the culinary team to develop and execute creative and appealing dishes featuring various cuts of meat. 

Skills, Knowledge and Expertise

• Indonesian Citizen, with a proven experience as a Butcher Sous Chef or similar role
• Excellent knife handling and precision cutting abilities
• English – excellent verbal and written skills.
• Knowledgeable of food safety regulations.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.