Head Butcher
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Key skills for this role
About the Role
M Hotel Makkah by Millennium is seeking a Head Butcher to oversee meat preparation and butchery operations. The role involves leading the butchery team, ensuring meat quality, and maintaining food safety standards.
Key Skills for This Role
Responsibilities
- Lead and manage the butchery team, including butchers and meat cutters
- Ensure the highest standards of meat quality, cut, and presentation
- Oversee the proper handling, storage, and preparation of meats and poultry
- Maintain strict adherence to food safety and sanitation standards within the butchery
- Train and mentor butchery chefs, promoting continuous improvement in meat preparation techniques
- Assist in the management of butchery budgets, procurement, and inventory control
- Foster a culture of excellence in meat craftsmanship and quality control
- Ensure the efficient operation of the butchery, including equipment maintenance
- Contribute to recipe development and adaptation for meat dishes
- Stay updated on meat trends, cuts, and sourcing
- Participate in special culinary events, promotions, and guest interactions related to meat dishes
- Collaborate with other culinary departments to ensure a cohesive dining experience
Requirements
- Experience in butchery and meat preparation
- Leadership experience in a kitchen or butchery environment
- Knowledge of food safety and sanitation standards
Full Job Posting
Job Overview
- As a Head Butcher, you will be responsible for overseeing the meat preparation and butchery operations within the kitchen department.
- Your role involves ensuring the highest standards of meat quality and collaborating with the kitchen team to deliver exceptional dining experiences.
Key Job Responsibilities
- Lead and manage the butchery team, including butchers and meat cutters.
- Ensure the highest standards of meat quality, cut, and presentation.
- Oversee the proper handling, storage, and preparation of meats and poultry.
- Maintain strict adherence to food safety and sanitation standards within the butchery.
- Train and mentor butchery chefs, promoting continuous improvement in meat preparation techniques.
- Assist in the management of butchery budgets, procurement, and inventory control.
- Foster a culture of excellence in meat craftsmanship and quality control.
- Ensure the efficient operation of the butchery, including equipment maintenance.
- Contribute to recipe development and adaptation for meat dishes.
- Stay updated on meat trends, cuts, and sourcing.
- Participate in special culinary events, promotions, and guest interactions related to meat dishes.
- Collaborate with other culinary departments to ensure a cohesive dining experience.
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