BUTCHER – Douala
Bonanjo, Douala, Littoral, Cameroon·
Arts and crafts·
quality service in the set up and preparation of all types of meat and fish (beef,
lamb, pork, chicken, duck, rabbit, capitaine, sole etc.)
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
Diploma or training certificates related to kitchen or equivalent
» Years of work experience: Between 2 year and 3 years
» Curriculum Vitae
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