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BUTCHER – Douala


Bonanjo, Douala, Littoral, Cameroon


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Arts and crafts



The Butcher supports the kitchen department with delivery of excellent
quality service in the set up and preparation of all types of meat and fish (beef,
lamb, pork, chicken, duck, rabbit, capitaine, sole etc.)
Missions / Responsibilities / Activities
Cleaning equipment and work area to maintain health and sanitation standards and reduce the risk of food contamination.
Rotating products to reduce the chance of any meat spoiling and reduce waste and loss of profits. ü 
Preparing meat and fish into forms ready for cooking, using a variety of actions, including boning, tying, grinding, cutting, and trimming to make it easier for kitchen.

Knowledge using cutting tools: use skewers, bone knives, twine, and other tools to lace, tie and shape the meat for the kitchen.
Receiving deliveries of meat and fish and inspection to ensure that they adhere to the highest quality standards and are not expired.
Storing in refrigerators or freezers at the required temperature
Job Requirements
At least 2 years’ experience as a butcher (in the hospitality industry is an advantage)
Diploma or training certificates related to kitchen or equivalent
Applicant profile
» Experience Level: Medium
» Years of work experience: Between 2 year and 3 years
Application Documents
» Lettre de motivation
» Curriculum Vitae
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