Head Butcher

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.

Education, Qualifications and Skills:

• Formal culinary or butchery qualification preferred.

• HACCP and food safety certification required.

• Minimum 5 years experience in luxury or high-volume butchery operations.

• Strong knowledge of meat cuts, aging, marinating, and portion control.

• Excellent leadership, communication, and organizational skills.

• Ability to work in a fast-paced, high-standard kitchen environment.

• Knowledge of luxury culinary standards and presentation techniques.