Head Butcher

The Head Butcher is responsible for overseeing the butchery operations within the culinary team ensuring the highest standards of meat preparation storage and presentation. This role involves supervising a small team of butchers ensuring food safety and hygiene controlling costs and supporting the Executive Chef in delivering premium quality cuts that meet the standards of SO/s bold and stylish gastronomy.Key ResponsibilitiesButchery OperationsOversee daily butchery operations including receiving cutting portioning and storing meat poultry and seafood.Ensure all products are prepared according to brand standards and menu specifications.Supervise the preparation of specialty cuts marination and mise-en-place for various outlets and banquets.Quality & SafetyMaintain the highest levels of food safety hygiene and sanitation in line with HACCP standards.Inspect incoming deliveries to ensure quality freshness and proper handling.Monitor storage conditions rotation and labeling of meat and seafood products.Team Supervision & TrainingLead train and supervise a team of butchers.Allocate daily tasks monitor performance and ensure adherence to procedures.Support the culinary team with technical knowledge and cutting skills.Cost Control & InventoryManage inventory levels of meat poultry and seafood; monitor usage and minimize wastage.Work with the Executive Chef and purchasing team to source high-quality products at competitive prices.Ensure proper portion control to support food cost management.CollaborationCoordinate with chefs from different outlets to understand requirements and ensure timely supply.Support menu development with recommendations on meat and seafood cuts.Assist in banquet and special event preparations requiring butchery expertise.Qualifications :Certificate or diploma in Culinary Arts or Butchery from a recognized institution.Minimum 45 years of butchery experience with at least 2 years in a supervisory or head butcher role ideally in luxury hotels or resorts.Strong knowledge of meat poultry and seafood cuts preparation techniques and storage standards.Hands-on skills in knife handling portioning and specialized cuts.Knowledge of HACCP and food safety regulations.Strong leadership organizational and communication skills.Ability to work under pressure in a fast-paced environment.Flexible to work shifts weekends and public holidays.Additional Information :What awaits you...The opportunity to join an international and innovative and fast-growing group committed not only to building new hotels but to creating a global brand.The ability to challenge the norm and work in an environment that is both creative and rewarding.Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.A competitive package and plenty of development opportunities.Remote Work :NoEmployment Type :Full-time#J-18808-Ljbffr