Hospitality Indonesia Jobs 2012

Assistant Butcher - RIMBUN JOB AGENCY, PT Willing to be located to : Brunei DarussalamContract base: 2 years
Gender: MaleWill be placed in Supermarket and is able to sell meatSalary Range: $ 400 - $ 450 (Brunei Darussalam Dollar) <=> IDR 3,000,000,-

Responsibilities

Job Description:

1. Operation

Price and weighing scale labels.Wrapping machine and stretch film.Vacuum pack machine and bags.Plastic Perforated bags.CP/ Packing TraysCleaning cloth.Sharp knives and chopping board.List product for replenishment and bring out 20 minutes work at a time.Rotating stockConvert to mince or value added item for the less presentable good meatStocks handling follow training conducted by supervisor/ senior staff.Ensure assistant has clean/wipe display glass panel for visibility.Check counter scale is working properly.  (For e.g. take 1lt milk /1 kg pack of sugar and see whether scale showing 1 kg.)Record write off, reprocess and markdown for supervisor’s approval.Securely pack the write off, tied and dispose off trimmings.Control shrinkage.

2. Selling

Promoting products on display.Recommending products usage to the customers.

3. Display & Mechandising

Review butcher block and meat display chiller section.Withdraw empty trays from showcase.Replenish butcher block – display fresh stock nearest to customer and yesterday stock nearest to you for easy pricing and sales.Constantly review and re-wrap the tray of meat with the stretch film after serving the customer.Ensure all product carry proper POS material and/ or price tag.Product display follows strictly to the merchandising planogram.Replenishing of stock (ready for peak hour sales).

4. Maintaining Product Freshness

Quality check – remove sub-standard products.Check temperature.  (Ideal temperature range: Chiller: 0°Cto 4° C.)Keep the air condition blow vent clear at all times.Always remember to close the showcase window to ensure temperature is maintained at 0°Cto 4° C.Do trimming – remove damaged parts.Arrange thawing and prepare meat for tomorrow. (if there is any)Thaw in the chiller room to preserve quality and minimize weight loss.Review chiller and cold room stocks.Retrieve stock in FIFO manner.

5. Pricing

Follow strictly to the selling price set by Buying Department.Refer to the back office for price and item number confirmation.Pricing must be clear, correct and on top right hand corner of the packet product.Revert to normal price immediately the day (am) after the promotion.All products must have price tickets.POS materials are in place.

6. Food Hygiene

Wear clean uniform and Personal Protective Equipment such as apron, cap, safety boot and hand gloves (PPE).Maintain good personal hygiene. (Follow company’s personal hygiene rules.)Clean as you work and keep preparation area clean and tidy.Prevent cross contamination in preparation and storage area.Apply strictest hygiene in handling meat products to ensure food safety.Maintain good housekeeping standard and disposed of wet rubbish properly.Ensure trays are all clean without blood stain.Twice weekly thoroughly wash display showcase/trays.Daily flushing the showcase with water.Check whether fly catcher function properly.Air clean without foul smell.Clean working tools and not accumulate to the end of the day.Display shelf clean and no flies.Remove any stickers/scale labels on the shelves.Trading floor clear of empty cartons.  (do not obstruct passage way)All empty boxes must be properly flatten before disposal.

7. Safety

Ensure proper usage of equipment eg. slicer, mincer, band saw.  Use only after being trained properly by senior butcher.Never attempt to use faulty equipment.Proficiency and knowledge of safe equipment usage.  Pass practical or written test to make sure that the staff is ‘qualified’ before he/she is allowed to use certain equipment.Ensure proper storage of sharp knives, bone saw, mincer, slicer, etc.

8. Customer Service

Establish eye contact, smile and greet the customer.Offer customer service throughout the day.