Butcher - George at Fancourt

The main responsibilities of this role is to:

• Prepare and portion meat components per outlet, according to specified menus, standards and in line with costing,
• Sourcing of new products,
• Ensure the offering is at all times 5-star and beyond,
• Production of stocks, sauces and preserves for the resort,
• Control purchasing and sourcing of new suppliers in line with our “support local” drive,
• Control financial side of this department, e.g. stock takes, issuing of stock, budget / expense control, etc.,
• Care of operating equipment – cleaning, repair, storage,
• Ensure health & safety requirements are met, including FCS standards, recycling, pest control & general waste management.
• The ideal candidate must be able to demonstrate success and experience in:
• Mathematical, forecasting, management and administrative competencies,
• Customer service,
• Sales / buying of meat produce – balancing quality and quantity, seasonality, etc.
• Creativity,
• Quality of product delivered consistently and timeously,
• Ability to be productive in a fast paced, highly pressurised environment,
• Physically fit and able to lift, carry and handle / heavy large utensils and food produce,
• Working extended and flexible hours (including functions as and when required).

Minimum requirements:

• Grade 12 or equivalent,
• Formal Chef’s training, coupled with at least 3 years’ working experience in a quality 5-star kitchen with exposure to and knowledge of sourcing and working with quality produce,
• Butchering experience is essential,
• Knowledge of and experience in smoking, curing and preserving products, as well as charcuterie is essential.