Head Butcher
Hello Chef is growing fast — scaling production volumes, expanding our meat and fish range, and raising the bar on food quality and reliability.
As the butchery operation scales, disciplined standards, predictable execution, and tight control over yield and stock are essential to protecting quality and cost.
We’re hiring a Head Butcher to own day‑to‑day butchery execution. Reporting to the Head of Butchery Operations & Product Development, you’ll lead from the floor, set and enforce standards, and ensure production runs cleanly, safely, and to plan.
This is a hands‑on role for someone who takes pride in food safety, yield discipline, and building a reliable operation at scale.
MissionOwn the daily butchery operation to deliver safe, high‑quality meat and fish with strong yield, clean execution, and reliable production flow.
Accountabilities1. Food Safety, Hygiene & Cold Chain Standards Ownership
- Own food safety, hygiene, cold chain, and FIFO standards across the entire butchery
- Ensure the butchery is clean, organised, and inspection‑ready at all times — not only during audits or peak periods
- Set and maintain clear cleanliness and discipline standards for the whole team
- Protect yield, shelf life, and stock integrity across beef, lamb, and fish
- Ensure correct cutting, handling, and sequencing to meet yield and quality expectations
- Accurately record and report yield, waste, and stock movements
- Identify and flag risks early (yield loss, shortages, quality issues, timing risks)
- Plan daily production and allocate work clearly across the team
- Control sequencing and pacing to meet production targets
- Act as the first escalation point for execution, quality, or safety issues
- Ensure holidays, shifts, and coverage do not disrupt execution
- Ensure the operation runs reliably even without senior oversight
Deep understanding of food safety, hygiene, cold chain, and FIFO. Sets and enforces standards consistently across people, products, and processes.
Strong hands‑on knowledge of beef, lamb, and fish — cuts, yield behaviour, shelf life, and best use by product and customer use case.
Understands how cutting technique, sequencing, and handling affect yield, waste, and shelf life. Tracks and reports yield and stock accurately.
Turns plans and forecasts into clear daily execution. Sequences work logically and prevents last‑minute firefighting.
Leads the floor calmly and firmly. Sets expectations, gives clear direction, corrects issues early, and builds a disciplined, reliable team.
Communicates clearly in English. Knows when to act independently and when to elevate early to prevent risk.
- An on‑site, hands‑on role aligned to a six‑day production schedule.
- Market‑competitive compensation with biannual performance reviews
- 26 days annual leave, annual flight allowance, and relocation support if moving to Dubai
- Premium medical insurance (including dental and optical)
- 50% Hello Chef discount and regular food tastings
- A high‑ownership, high‑feedback culture with clear expectations and real accountability
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