Butcher

Job Overview

We are searching for enthusiastic and skilled kitchen professionals who take pride in offering exceptional customer service and delivering innovative solutions to our guests. The Butcher role entails managing daily operations within the butchery, encompassing ordering, receiving, and processing all meat and seafood items as required.

Key Responsibilities

• Uphold the highest hygiene and maintenance standards by strictly applying hygiene and food safety protocols under HACCP guidelines and local regulations to ensure all food served meets exceptional quality and standards.
• Guarantee that all meat and seafood leaving the butchery are correctly portioned and presented in line with recipe and presentation standards prescribed by the Executive Chef.
• Collaborate closely with other critical hotel departments to ensure seamless operational flow.
• Review event function sheets and daily menus to determine necessary food varieties and quantities to prevent shortages or overproduction.
• Manage food costs by preparing, reviewing store requisitions, and overseeing direct purchases to ensure accurate deliveries that align with budget goals.
• Participate in required meetings and conduct daily team briefings to maintain effective communication and smooth butchery operations.
• Foster employee development by training, guiding, and motivating kitchen team members to attain quality benchmarks set by the Employee Development Department.
• Plan and manage all furniture, fixtures, equipment, and operating tools required for efficient butchery functioning.
• Operate safely and sustainably to protect the health of guests and employees and conserve the environment.
• Adhere strictly to hotel environmental, health, and safety policies and procedures.

Qualifications and Experience

Candidates should possess professional kitchen apprenticeship or chef training credentials combined with prior experience in reputable establishments. Strong culinary skills are essential. Proficiency in English communication and a solid track record in food preparation, presentation, and preservation are mandatory.

Desired Competencies

• In-depth understanding of hotel operations.
• Effective communication skills across diverse teams.
• Business planning and operational supervision capabilities.
• People management and leadership skills.
• Cultural sensitivity and adaptability in a multicultural environment.
• Strong teamwork orientation and commitment to delivering outstanding guest experiences.
• Customer focus and result-driven mindset.