Head Butcher

We are looking to hire an experienced Head Butcher to lead our butchery and protein production operations within our Central Kitchen. The ideal candidate will have extensive experience in high-volume meat processing, strong leadership skills, and a solid understanding of food safety, yield management, and production planning. This role is responsible for ensuring the highest standards of quality, efficiency, and compliance across all butchery operations.

• Lead daily butchery operations, including receiving, cutting, deboning, trimming, portioning, marination, and packing of meat, poultry, and seafood.
• Ensure all products meet company specifications, quality standards, and portion requirements.
• Manage daily production planning to meet operational demands and dispatch schedules.
• Monitor product yields, minimize waste, and support cost control initiatives.
• Oversee receiving and inspection of protein products, ensuring quality, temperature, and food safety compliance.
• Maintain HACCP, food safety, hygiene, and sanitation standards throughout the butchery operation.
• Ensure proper labeling, traceability, FIFO/FEFO practices, and inventory accuracy.
• Supervise, train, and develop the butchery team to maintain high productivity and operational excellence.
• Coordinate with Production, QA, Procurement, Warehouse, and Logistics teams to ensure smooth workflow.
• Ensure equipment is maintained, calibrated, and operated safely.
• Monitor KPIs including production efficiency, yield performance, food safety compliance, and team productivity.
• Continuously improve operational processes and implement best practices.

• Diploma or Certification in Butchery, Meat Processing, Culinary Arts, or equivalent practical experience.
• Minimum 5–8 years of experience in butchery or meat processing.
• At least 2–3 years in a leadership role within a Central Kitchen, Catering, Food Manufacturing, or High-Volume Production environment.
• Strong knowledge of poultry, red meat, and seafood processing.
• Solid understanding of HACCP, food safety regulations, sanitation, and quality standards.
• Strong leadership, communication, and team management skills.
• Excellent organizational skills with the ability to work under pressure and meet production deadlines.
• Strong problem-solving skills and attention to detail.

• Expertise in deboning, trimming, portioning, marination, and protein processing techniques.
• Knowledge of yield management, portion control, and cost optimization.
• Experience with production planning, inventory control, FIFO/FEFO, and traceability systems.
• Familiarity with production documentation, batch records, and quality reporting.
• Proficiency in Microsoft Excel or Google Sheets; ERP experience is an advantage.