Masterfully break down primal cuts of meat, poultry, and seafood with precision, maximizing yield and minimizing waste, ensuring the highest quality for culinary creations.
Expertly trim, portion, and prepare various cuts according to specific recipes and customer requests, maintaining consistent standards for both presentation and taste.
Develop and maintain strong relationships with meat suppliers, ensuring the consistent procurement of high-quality products and negotiating favorable pricing.
Create and implement innovative butchery techniques and recipes, contributing to menu development and culinary excellence within the establishment.
