* Cutting, trimming and grinding meat using butcher cutlery and powered equipment * To portion and prepare meat in cooking form * Cuts and weights steaks and chops for individual serving * Shapes and ties roast * Ensures the right size and product is served to the outlet * Manages all the quality control equipments e.g., fridge, freezer are fully operational * Estimate requirements and requisitions or order meat. * Receives and inspects meat on delivery * Records quantity of meat received and issue to the cooks * Ensures unfit or sensitive meat products are kept aside. * To ensure correct stock rotation, first in first out, at all times and make recommendation to the head chef when meat cuts need using up * To ensure all meat and fish items are kept under optimum condition * To check equipment regularly and ensure preventive maintenance is effected * To ensure regular stock takes are conducted. **Required Skills** ------------------- ### **Soft skills** Time Management, Assertive, Flexibility **Values** ---------- Accountability, Ownership, Efficiency, Responsibility **Benefits** ------------ Staff accommodation