Chief Butcher; Pre - Waldorf Astoria

Job Description - Chief Butcher (Pre Opening) - Waldorf Astoria (HOT0C69P)

Job Description

Waldorf Astoria Kuala Lumpur 73, Jalan Raja Chulan, Bukit Bintang Kuala Lumpur 50200

With thousands of hotels across more than 100 countries and territories, Hilton creates opportunities to inspire and delight guests around the world. From warm welcomes to exceptional dining experiences, we bring hospitality to life through every detail. Our family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, Double Tree, Hilton Garden Inn, Hampton, and many more.

If you are passionate about craftsmanship, quality, and culinary excellence, you may be the professional we’re looking for. At Hilton, we never forget our purpose: to delight our guests, our Team Members, and our owners.

Are you an expert in meat and seafood preparation with exceptional technical skills, including sausage making and traditional smoking methods?

We are seeking a highly skilled Chief Butcher to lead all butchery operations during the hotel’s pre-opening and ongoing operations. In this role, you will manage protein processing, produce artisan sausages and cured meats, oversee smoking techniques, maintain quality standards, and lead a high-performing butchery team.

If you take pride in craftsmanship, precision, and premium product quality, we welcome your expertise.

• Oversee the breakdown, cutting, trimming, and portioning of all meats, poultry, seafood, and specialty cuts.
• Produce fresh and cured sausages
  , following traditional and contemporary techniques to ensure premium quality and consistency.
• Execute smoking processes for meats and fish
  , including brining, curing, seasoning, temperature control, and wood selection to achieve optimal flavor and texture.
• Ensure all smoked products meet brand standards for quality, safety, and presentation.
• Develop product specifications, ensure proper yields, and support culinary leadership in selecting cuts, portion sizes, and specialty preparations.

• Manage daily butchery production to support restaurants, banquets, IRD, catering, and specialty retail items.
• Ensure proper labeling, storage, curing, drying, and rotation of all meats and seafood according to HACCP standards.
• Monitor and maintain butchery tools, grinders, smokers, slicers, and cold rooms, coordinating with Engineering for maintenance.
• Oversee receiving, inspection, and quality control of all incoming proteins.

• Lead, train, and mentor the butchery team, fostering a culture of craftsmanship, discipline, and continuous improvement.
• Conduct training on butchery techniques, sausage production, curing, smoking, portion control, hygiene, and knife safety.
• Manage team scheduling, performance reviews, cross-training, and skills development.
• Ensure all colleagues follow established recipes, portion standards, and SOPs.

• Uphold strict hygiene standards in all butchery and smoking areas, ensuring compliance with HACCP, food safety, and Hilton sanitation requirements.
• Ensure proper handling, curing, storage, and labeling to prevent contamination and maintain product integrity.
• Conduct routine inspections, participate in internal audits, and support continuous improvement in safety and sanitation.
• Implement waste control strategies, maximize yields, and ensure efficient use of trimmings and by-products.
• Work closely with the Executive Chef, culinary leaders, and procurement to establish product specs, sourcing, and operational workflows.
• Assist in selecting and setting up butchery and smoking equipment, designing workflow systems, and preparing BOH spaces for opening.
• Participate in menu and product development, creating signature smoked meats, sausages, cured items, and specialty cuts.
• Coordinate with suppliers to source high-quality meats, seafood, casings, curing salts, woods for smoking, and specialty ingredients.

• Professional diploma or certification in Butchery, Culinary Arts, or related training.
• Extensive experience as a…