肉房主管Chef Butcher

按照规范和包装指导说明计划，准备并切分，订购和存储所有肉类和鱼类。保持工作区和设备的整洁和卫生。协助上级领导完成分配的烹调工作
Plan, prepare, and execute all portioning, ordering, and inventory of meats and fish in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Assist in the supervision of Line Cooks when assigned
挑选供应商并购买肉类
Selects suppliers and purchase meats:
将肉进行适当切割
Cuts meats to correct portion size
正确的包装肉类和鱼类存储和保护产品
Properly wraps meats and fish to preserve and protect the product
完成开始和结束工作及检查单
Complete opening and closing duties and checklists
按照程序(1)確保肉类，鱼类和設備的安全和正確的存儲，如刀，切肉刀和據，(2)及时高效的订购和申请用品和存货等，(3)使浪费保持在最低程度并将食品成本控制在预测成本范围内
Follow procedures to (1) ensure the security and proper storage of meats, fish, and equipment such as knives, cleavers, and saws, (2) order and/or requisition supplies, inventory, etc. in a timely and efficient manner, and (3) minimize waste and maintain controls to attain forecasted food cost
保持食品准备区的卫生标准达到国家和地方卫生局的检查标准和酒店的要求
Maintain sanitation standards in the food prep areas that meet the state and local Health Board inspection and hotel requirements
确保所有屠宰设备，包括但不限于台面，案板，磨刀器等处于正常工作状态，定期进行清洁和消毒
Ensure that all butchering equipment, including but not limited to countertops, cutting boards, sharpeners, etc., is in proper operational condition and is cleaned and sanitized on a regular basis
保持高标的准个人卫生
Maintains high standards of personal hygiene