· To store all the meat items systematically in a proper condition and temperature.
· To supply required items in different outlet according to the demand.
· To provide all the meat items after cutting and shaping them for both staff meal and for the big parties.
· The entire item which is distributed from butchery should consumable.
· It is responsible to provide meat stuff in an accurate weight and time.
Generally, it opens at 8:00 am and close at 6:00 pm. So, every transaction should deal between these hours. If some item is required in the period of close hour then the key is always in the café kitchen.
A place for complete guide for hotel management students.
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