Head Butcher
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Key skills for this role
About the Role
Oversee butchery operations, ensure food safety compliance, lead and train staff, manage costs, and uphold luxury culinary standards.
Key Skills for This Role
Full Job Posting
Main Duties & Responsibilities
- Oversee daily butchery operations, including cutting, trimming, portioning, and marinating meats to hotel and culinary standards.
- Ensure accurate preparation for all outlets, banquets, and events, coordinating closely with Sous Chefs and Executive Chef.
- Maintain precise records of meat usage, yields, and inventory.
- Innovate with cuts, presentations, and specialty preparations to enhance menus.
Quality, Standards & HACCP
- Ensure strict compliance with food safety, hygiene, and HACCP procedures in all butchery operations.
- Inspect meat deliveries for quality, freshness, and correct specifications.
- Maintain proper storage, rotation (FIFO), and temperature control of all meat products.
- Implement corrective actions when standards are not met.
People Leadership
- Lead, train, and mentor junior butchers and kitchen staff in proper cutting, portioning, and handling techniques.
- Participate in recruitment, performance management, and skill development.
- Promote a safe, disciplined, and professional work environment.
Financial & Administrative
- Manage meat costs, portion control, and waste reduction strategies.
- Assist with procurement planning, supplier management, and inventory tracking.
- Ensure accurate reporting of meat usage, yields, and wastage for cost control purposes.
Brand & Guest Experience
- Uphold the hotel s luxury standards and presentation requirements for all meat offerings.
- Collaborate with culinary teams to ensure seamless service and premium quality across all outlets.
- Stay updated on culinary trends, specialty cuts, and innovative meat preparations.
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