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Nationality
Any Nationality
Gender
Not Mentioned
Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
- Lead and manage the butchery section, overseeing daily operations and ensuring smooth workflow
- Cut, trim, debone, and portion various types of meat and poultry according to kitchen specifications
- Monitor quality and freshness of all meat products, ensuring compliance with food safety and hygiene standards
- Maintain accurate inventory levels, manage stock rotation, and coordinate with suppliers for timely deliveries
- Collaborate with chefs and kitchen teams to meet menu requirements and special requests
- Train and supervise junior butchers and kitchen staff, promoting best practices and consistency
- Ensure cleanliness and organization of the butchery area, tools, and cold storage
Desired Candidate Profile
- Proven experience as a butcher, preferably in a hotel, resort, or high-volume kitchen
- Strong knowledge of meat cuts, preparation techniques, and food safety regulations
- Leadership skills with the ability to train and motivate a team
- Excellent knife skills and attention to detail
- Ability to work under pressure and adapt to changing needs
- Basic understanding of inventory and ordering systems
Company Industry
- Hotels
- Hospitality
Department / Functional Area
- Chefs
- F&B
- Housekeeping
- Front Desk
Keywords
- Head Butcher
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