* Precision Preparation: Cut, trim, bone, and grind meats according to specific recipes and portion control standards. * Quality Assurance: Inspect all incoming meat deliveries for freshness, weight, and adherence to specifications. * Inventory Management: Monitor stock levels, minimize waste through efficient butchery techniques, and assist with ordering. * Safety \& Hygiene: Maintain a pristine workstation. Ensure all tools (knives, saws, grinders) are sanitized and that food storage follows strict HACCP and local health regulations. * Collaboration: Work closely with the Executive Chef to prepare specialty cuts for seasonal menus or high\-profile events. **Required Skills \& Qualifications** * Experience: Minimum of 2–3 years of experience as a Butcher, preferably within a 4\- or 5\-star hotel or high\-volume fine dining restaurant. * Technical Skill: Expert knowledge of meat anatomy, knife skills, and various carving techniques. * Physical Stamina: Ability to work in cold environments (walk\-in fridges) and stand for long periods, with the strength to lift heavy carcasses or crates. * Attention to Detail: Deep understanding of portion costs and yield management to ensure profitability. Job Type: Full\-time