**Position Overview**:
The Butcher/Cutter plays a critical role in supporting kitchen operations by expertly handling meat preparation, cutting, and portioning according to menu requirements and standards. This role involves managing meat inventory, ensuring food safety compliance, maintaining quality control, and supporting cost-efficiency. The Butcher/Cutter also works closely with the culinary team to ensure consistent and high-quality product delivery, while adhering to all guidelines, SOPs, and safety standards.

**Key Responsibilities**:
**1.Meat Preparation and Cutting**:

- Cut, trim, bone, tie, and grind meats and poultry with precision.
- Prepare specific cuts of meat as required by the menu and chef instructions.
- Ensure accurate portioning and maintain uniformity in presentations.

**2.Inventory and Ingredient Handling**:

- Maintain proper storage, handling, and rotation of meat and poultry to ensure freshness and minimize waste.
- Conduct regular inventory checks and report any discrepancies.
- Assist in ordering supplies based on usage and forecasted demand.

**3.Kitchen Operations Support**:

- Support chefs with timely preparation of meat products needed during service hours.
- Ensure all meat products are ready and prepped according to service requirements.
- Assist during busy periods to maintain workflow in the kitchen.

**4.Quality Assurance**:

- Inspect incoming meat and poultry for quality, consistency, and freshness.
- Ensure all meat is prepared and stored in compliance with food safety and hygiene regulations.
- Uphold high standards for cleanliness and meat handling at all times.

**5.Cost Management**:

- Follow portion control guidelines to reduce waste and manage food costs.
- Monitor yield from meat cuts and suggest cost-effective methods of preparation.
- Track usage and report overages or unusual discrepancies to the Head Chef.

**6.Kitchen Organization and Safety**:

- Maintain a clean and organized butcher station.
- Ensure all cutting equipment is sanitized and maintained in good condition.
- Follow safety procedures to avoid accidents and maintain a safe working environment.

**7.Staff Coordination and Training**:

- Assist in training junior staff or kitchen helpers on proper meat handling techniques.
- Provide guidance on hygiene practices and butcher station procedures.

**8.Waste Management and Sustainability**:

- Minimize waste by utilizing trimmings and bones for stocks or other kitchen uses.
- Dispose of waste following standard operating procedures and local regulations.

**9.Guidelines and SOPs**:

- Adhere strictly to all food safety, health, and hygiene guidelines.
- Follow standard recipes, company SOPs, and meat preparation standards.

**10.Communication and Collaboration**:

- Communicate effectively with chefs and kitchen staff regarding meat preparation needs.
- Collaborate with kitchen and purchasing teams to ensure supply meets demand.

**11.Documentation and Record Keeping**:

- Maintain accurate records of meat inventory, usage, and waste.
- Complete necessary forms related to food safety, receiving logs, and portion control.

**12.Ad-hoc Duties**:

- Perform other related duties as assigned by the Executive Chef, Head Chef, or management.
- Support other areas of the kitchen or outlet operations as needed, including front-of-house duties when required.

**Qualifications**:

- Culinary certificate or equivalent qualification in Food Service Management or related field, with a focus on Asian cuisine preferred.
- Proven experience as a Demi Chef or similar role in a professional kitchen, demonstrating expertise in designated culinary techniques and flavors.
- Strong culinary skills and proficiency in specific cuisine.
- Knowledge of food safety and sanitation standards, including HACCP and ISO22000, ensuring compliance in kitchen operations.
- Effective communication and teamwork abilities, facilitating collaboration with kitchen staff and management.
- Ability to work under pressure and meet deadlines, maintaining composure during busy service periods.

**Physical Requirements**:

- Ability to stand for extended periods, lift heavy objects, and work in a hot and fast-paced kitchen environment.

**Work Environment**:

- Face-paced cafeteria environment with regular interaction with customers and staff.

**Working Day and Hours**:

- 5 days per week
- 45 hours per week

**Work Location**:

- Menara IQ, Lingkaran TRX, Tun Razak Exchange

**Eligibility**:

- This position is for Malaysian or Malaysian PR only

Pay: RM2,000.00 - RM2,500.00 per month

**Benefits**:

- Maternity leave
- Meal provided
- Professional development

Schedule:

- Day shift
- Early shift
- Fixed shift
- Monday to Friday

**Education**:

- STM/STPM (preferred)

**Experience**:

- Chef: 2 years (required)