Job role

This is a strategic leadership role designed for a culinary professional who pairs master-level butchery expertise with strong commercial acumen. Beyond managing daily butcher shop operations, production, and strict public health compliance, the successful candidate will be responsible for devising and executing an aggressive business strategy to achieve ambitious sales and revenue targets.

Leading a cross-functional team, the Chef Butcher will drive profitability by optimizing product yields, minimizing wastage, and enforcing rigorous quality controls, while simultaneously enhancing customer satisfaction to fuel long-term market growth in the region.

Academic & Professional Requirements

Certificate/ Diploma in Culinary Arts, Butchery, or a relevant culinary field.

Experience.

A minimum of 5 to 8 years of progressive experience in a similar high-volume, premium butchery or commercial kitchen role.

Technical Skills

• Extensive knowledge of high-volume, quantity food production.
• Ability to taste and evaluate all foods to ensure the precise preparation of sausages, pâtés, terrines, marinades, and meat-based stuffing.
• Strong ability to read, interpret, and visually demonstrate the preparation of complex recipes to the culinary team.
• Deep knowledge of quality food operations and extensive understanding of food handling procedures regarding public health standards.
• Exceptional oral and written communication skills for seamless teamwork and clear reporting.

Responsibilities & Requirements

Operational & Technical Execution

• Manage the butcher shop inventory and strictly follow the Meat Order Cycle established by the Executive Chef.
• Organize meat and poultry orders daily according to the menu. Ensure specialized cuts (e.g., Striploin, Rib-Eye, Flank, and Skirt steaks) are cut, portioned, and marinated one week in advance according to exact specifications.
• Oversee and verify proper thawing production, ensuring all meats are thawed exclusively in designated meat thawing rooms.
• Cut all meats and poultry to precise portion sizes as outlined in standard operating procedures (SOPs), maintaining an exact check on product size and weight.
• Conduct weekly yield tests in close cooperation with the Executive Chef to optimize product usage and control costs.

2. Leadership & Kitchen Management

• Create and manage efficient working schedules for all subordinates within the butchery section.
• Take full charge of training, mentoring, and developing subordinates whenever time permits to elevate the team's skillset.
• Demonstrate the ability to work independently without direct supervision, make sound operational decisions, and effectively control various kitchen sections when required.

3. Cost Control & Quality Assurance

• Maintain a strong food cost consciousness, actively monitoring and minimizing wastage throughout the fabrication process.
• Check all incoming provisions and meat deliveries for quality and specification, reporting any discrepancies immediately.

4. Health, Safety, and Sanitation

• Implement and oversee daily cleaning procedures for the butcher shop in strict accordance with company standards and Public Health Rules.
• Ensure all machinery, working utensils, walk-in freezers, and refrigerators are thoroughly cleaned and maintained in proper working condition; report maintenance issues promptly.
• Follow safe work habits diligently and proactively notify supervisors of any dangerous or unsafe conditions in the work area.

Benefits: As per the company policy

Joining: Immediate

• Manage the butcher shop inventory and strictly follow the Meat Order Cycle established by the Executive Chef.
• Organize meat and poultry orders daily according to the menu. Ensure specialized cuts (e.g., Striploin, Rib-Eye, Flank, and Skirt steaks) are cut, portioned, and marinated one week in advance according to exact specifications.
• Oversee and verify proper thawing production, ensuring all meats are thawed exclusively in designated meat thawing rooms.
• Cut all meats and poultry to precise portion sizes as outlined in standard operating procedures (SOPs), maintaining an exact check on product size and weight.
• Conduct weekly yield tests in close cooperation with the Executive Chef to optimize product usage and control costs.
• Create and manage efficient working schedules for all subordinates within the butchery section.
• Take full charge of training, mentoring, and developing subordinates whenever time permits to elevate the team's skillset.
• Demonstrate the ability to work independently without direct supervision, make sound operational decisions, and effectively control various kitchen sections when required.
• Maintain a strong food cost consciousness, actively monitoring and minimizing wastage throughout the fabrication process.
• Check all incoming provisions and meat deliveries for quality and specification, reporting any discrepancies immediately.
• Implement and oversee daily cleaning procedures for the butcher shop in strict accordance with company standards and Public Health Rules.
• Ensure all machinery, working utensils, walk-in freezers, and refrigerators are thoroughly cleaned and maintained in proper working condition; report maintenance issues promptly.
• Follow safe work habits diligently and proactively notify supervisors of any dangerous or unsafe conditions in the work area.

• Extensive knowledge of high-volume, quantity food production.
• Ability to taste and evaluate all foods to ensure the precise preparation of sausages, pâtés, terrines, marinades, and meat-based stuffing.
• Strong ability to read, interpret, and visually demonstrate the preparation of complex recipes to the culinary team.
• Deep knowledge of quality food operations and extensive understanding of food handling procedures regarding public health standards.
• Exceptional oral and written communication skills for seamless teamwork and clear reporting.

• Certificate/ Diploma in Culinary Arts, Butchery, or a relevant culinary field.