First Cutter
- Perform advanced cutting, deboning, trimming, portioning, and marinating of meats, poultry, and seafood according to menu and production requirements.
- Ensure consistent portion sizes, accurate weight, and proper labeling for all cuts based on recipes and yield standards.
- Maintain strict hygiene and sanitation standards in the butchery area at all times (HACCP compliance).
- Monitor inventory of raw proteins, conduct daily stock checks, and report discrepancies or low stock levels.
- Coordinate with Chefs from Banquet and Outlets to forecast meat needs and prepare accordingly.
- Support training of junior butchery staff (including Second Cutter) on proper knife handling and cutting techniques.
- Assist in sourcing and inspecting protein quality during receiving, especially for fresh deliveries.
- Minimize wastage through efficient trimming and use of offcuts where appropriate (stocks, sauces, etc.).
Second Cutter
- Assist First Cutter in basic trimming, portioning, and preparation of meats and seafood.
- Clean and organize raw protein items according to kitchen requirements and hygiene standards.
- Label and store items in proper storage zones with attention food safety.
- Help maintain cleanliness of butchery tools, equipment, and cold room areas.
- Ensure timely delivery of prepped items to designated sections (banquet, outlets, etc.)
- Observe and learn correct cutting techniques and safety protocols from the First Cutter.
Job Type: Full-time
Pay: Up to RM5,200.00 per month
Benefits:
- Additional leave
- Free parking
- Health insurance
- Maternity leave
- Meal allowance
- Parental leave
- Professional development
Work Location: In person