Background

Safari Park Hotel is an equal opportunity employer that is committed to diversity and inclusion in the workplace.

Responsibilities

Reporting to the Executive chef, the successful candidate will be responsible to;

• Supervise the daily operations of the butchery and lead the butchery team.
• Receive, inspect, process and portion meat, poultry and seafood to approved quality standards.
• Ensure compliance with food safety, HACCP and hygiene standards.
• Maintain proper stock control, inventory accuracy and minimize wastage.
• Monitor meat yields, portion control and contribute to food cost management.
• Ensure proper storage, handling and distribution of meat products.
• Maintain butchery equipment and ensure a safe working environment.
• Train, mentor and supervise butchery staff.

Qualifications and Skills

• Certificate or Diploma in Food Production, Professional Butchery, Meat Technology, Culinary Arts or a related field.
• HACCP/Food Safety certification is an added advantage.
• Minimum of seven (7) years' experience in a busy hotel, institutional or commercial butchery, with at least three (3) years in a supervisory role.
• Thorough knowledge of meat cutting techniques, food safety standards, inventory management and cost control.
• Strong leadership, communication, organizational and team management skills.

• Supervise the daily operations of the butchery and lead the butchery team.
• Receive, inspect, process and portion meat, poultry and seafood to approved quality standards.
• Ensure compliance with food safety, HACCP and hygiene standards.
• Maintain proper stock control, inventory accuracy and minimize wastage.
• Monitor meat yields, portion control and contribute to food cost management.
• Ensure proper storage, handling and distribution of meat products.
• Maintain butchery equipment and ensure a safe working environment.
• Train, mentor and supervise butchery staff.

• Strong leadership skills
• Communication skills
• Organizational skills
• Team management skills
• Thorough knowledge of meat cutting techniques
• Thorough knowledge of food safety standards
• Thorough knowledge of inventory management
• Thorough knowledge of cost control

• Certificate or Diploma in Food Production, Professional Butchery, Meat Technology, Culinary Arts or a related field.
• HACCP/Food Safety certification is an added advantage.
• Minimum of seven (7) years' experience in a busy hotel, institutional or commercial butchery, with at least three (3) years in a supervisory role.