Food Safety-Jobs in United States

- Prepare and cook a variety of meat dishes according to recipes and standards set by the Executive Chef

- Ensure all meats are properly stored, labeled and rotated in accordance with food safety regulations

- Maintain a clean and organized butchery station and work area

- Monitor and control inventory levels of meat products and report any shortages or discrepancies to the Executive Chef

- Train and supervise junior kitchen staff in proper meat handling and preparation techniques

- Collaborate with other chefs and kitchen staff to plan and execute menus

- Assist in the creation and development of new meat dishes and specials

- Adhere to all health and safety regulations while working in the kitchen

- Maintain a positive and professional attitude at all times and provide excellent customer service to guests

Qualifications:

- Minimum of 2 years experience working as a Chef De Partie - Butcher in a high-volume kitchen

- Culinary degree or diploma from a recognized institution preferred

- Strong knowledge of various cuts of meat and proper cooking techniques

- Ability to work well under pressure in a fast-paced environment

- Excellent time management and organizational skills

- Strong communication and leadership skills

- Ability to work independently and as part of a team

- Flexibility to work long hours, weekends and holidays as needed

- Must have a valid food handler's certificate and knowledge of food safety regulations

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