Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with the Policy.
Organising, planning, directing and controlling of the Butchery/ Fishmonger Sections.
Follow instructions of the Chief Butcher.
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.
Consult with the Chief Butcher about food production aspects of special events e.g. functions, outside catering; being planned.
