Chef Butcher

Qualifications, Experience, and Skills: Certificate/Diploma in Culinary Arts, Butchery, or related field 5-8 years of experience in a premium butchery or commercial kitchen environment Strong knowledge of meat cutting, portioning, marination, and food handling standards Experience in high-volume food production and inventory management Strong leadership, communication, and operational management skills Good understanding of food safety, sanitation, and quality control procedures Role & Responsibilities: Butchery Operations & Production: Manage meat processing, portioning, marination, inventorymcontrol, and production planning while ensuring product consistency and operational efficiency. Team Leadership & Training: Supervise schedules, train and mentor butchery staff, and maintain smooth day-to-day operations across the section. Quality Control & Cost Management: Monitor product quality, conduct yield checks, minimize wastage, and maintain food cost efficiency standards. Health, Safety & Sanitation: Ensure compliance with food safety, hygiene, public health, and equipment maintenance standards across all butchery operations. go to method of application »