Job Summary:
The Butcher & Fishmonger is responsible for preparing, cutting, and portioning meat and seafood according to the restaurant’s menu requirements. This role ensures high-quality products are delivered safely, hygienically, and efficiently for cooking and service.

Key Responsibilities:

• Prepare, trim, and cut meat and fish to meet menu specifications.
• Portion meat and seafood consistently for cooking, plating, and service.
• Clean, gut, fillet, and de-bone fish and seafood as required.
• Maintain proper storage, labeling, and rotation of meat and seafood products.
• Ensure compliance with food safety, hygiene, and handling standards (HACCP).
• Assist chefs with special requests, custom cuts, or menu preparation.
• Minimize waste and maximize the use of meat and seafood products.
• Maintain knives, saws, filleting tools, and other kitchen equipment in clean, safe working condition.
• Monitor inventory and report shortages or quality issues to the Head Chef.

Qualifications and Skills:

• Proven experience as a butcher and/or fishmonger in a restaurant, hotel, or catering environment.
• Knowledge of different meat and seafood cuts, preparation techniques, and cooking requirements.
• Strong understanding of food safety, hygiene, and storage standards (HACCP preferred).
• Ability to work efficiently in a fast-paced kitchen environment.
• Physical stamina for handling large cuts of meat and whole fish, and standing for long periods.
• Good communication skills and ability to work as part of a team.

Working Conditions:

• Work primarily in refrigerated rooms, kitchens, and fish prep areas.
• Early morning, evening, weekend, and holiday shifts may be required.

Job Type: Full-time