Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.To ensure that the daily requirements of each different sections of the Kitchen Department, as regards the supply of fresh/ cooked meat/ fish and seafood products, are delivered to them at the requested time, quantity and standards.Preparation as per brand standards.Consult with your superiors about food production aspects of special events e.g. functions, outside catering; being planned.To verify that stock received from suppliers are to the desired standards of the Kitchen Department.To keep all stocks securely and under the correct conditions applicable to each type of commodity stored.To respect portion control (according to standard recipes) and minimizing waste.After service switch off and clean work areas as well as surfaces.Maintains and cleans all work areas, butchery equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.Co-ordinates with colleagues whenever necessary regarding operational problems.Is familiar with the operational procedures of all equipment in the butchery and operates them in the correct manner to ensure the maximum efficiency and personal safety.To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.Participates in any scheduled training and development program that may improve personal or departmental standards.Responds to any changes in the Food and Beverage function as dictated by the hotel.To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.To carry out any other reasonable duties as assigned.