Head Butcher

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Head Butcher, you are responsible for the day to day operation in the butchery, including ordering, receiving and processing of all meat and seafood as per requirement.

• Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the HACCP guidelines and local requirements to ensure that the food served to the guest is of the highest quality and standard.
• Ensure that all meat and seafood leaving the butchery are of appropriate portion and presented as per recipes and presentation standards set by the Executive Chef.
• Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation.
• Check function sheet and daily menu items of the outlets, and determine the variety and quantity of food to be prepared in order to avoid shortage or excess production.
• Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensure the accurate delivery of goods in order to achieve the budgeted profitability.
• Attend required meetings and conduct daily briefings with your team members ensuring efficient communication, to run the butchery smoothly.
• Ensure Employee Development in your Kitchen team in order to train/guide/motivate your team members to achieve highest quality standards set by the Employee Development Department and the Department Head.
• Plan effectively all FF&E and Operating equipment for the butchery to ensure a smooth operation.
• Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment.
• Comply with the hotel environmental, health and safety policies and procedures.

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

• Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Understanding Differences
• Supervising Operations
• Teamwork
• Adaptability
• Customer Focus
• Drive for Results