Sous Chef Butcher 肉房副厨师长

· Selects suppliers and purchase meats
· 挑选供应商并购买肉类。
· Cuts meats to correct portion size
· 将肉进行适当切割。
· Properly wraps meats and fish to preserve and protect the product.
· 正确的包装肉类和鱼类存储和保护产品。
· Complete opening and closing duties and checklists.
· 完成开始和结束工作及检查单。
· 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.
· 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。
· Maintain sanitation standards in the food prep areas that meet the state and local Health Board inspection and hotel requirements.
· 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。
· 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.
· 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。
· Maintains high standards of personal hygiene
· 保持高标的准个人卫生。