Structure:
Reporting directly to the Head Chef
General Accountabilities:
The Meat Chef is responsible for all aspects of meat preparation and cooking, including butchery, portioning, marination, roasting, braising, and grilling. This role ensures the highest standards of quality, hygiene, and presentation while maintaining cost control and efficiency in a high-volume kitchen environment.
Specific Accountabilities:
· Work according to the menu specifications by the Head Chef
· Keep work area at all times in hygienic conditions according to the rules set by the camp, ensure to follow kitchen policies, procedures and service standards
· Break down whole animals and poultry into usable cuts.
· Trim, portion, and prepare meat for various cooking methods.
· Maintain proper storage and labeling to ensure freshness and food safety.
· Roast, braise, and grill meats according to menu specifications.
· Monitor cooking times and temperatures for consistency and quality.
· Collaborate with other stations to ensure timely service.
· Adhere to food safety, sanitation, and health regulations.
· Maintain cleanliness and organization of the meat station.
· Implement portion control and minimize waste.
· Assist in creating meat-based dishes and specials.
· Train and mentor junior staff on meat handling and cooking techniques.
· Communicate effectively with the Head Chef and other station chefs.
· Report any maintenance or hazard issues to the Head Chef
· Adhere to complete/standard uniform, grooming and appearance standards consistently
· Comply with property security, fire regulations, including food and all health and safety legislation
· Other duties as assigned by Management
Educational and Experience Requirements:
· Culinary degree or equivalent certification.
· Basic Food Certification/HACCP certification is an advantage
· Minimum 2–3 years of experience in butchery and roasting in a professional kitchen.
· Strong knowledge of meat cuts, cooking techniques, and food safety standards.
· Ability to work under pressure and manage multiple tasks.
· Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
· Able to communicate in English language both verbal and written
· Flexible working hours subject to the demands of the business
· Strong attention to detail, creative, excellent culinary catering talent
Working Conditions:
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. There may be opportunities to cover for managers or supervisors in their absences and performance will be evaluated, documented and taken into consideration for individual growth and development.
