Chef Butcher

Role Overview The Chef Butcher is responsible for the preparation, cutting, and portioning of meat, poultry, and seafood in accordance with kitchen standards, food safety regulations, and operational requirements, ensuring high-quality ingredients for all kitchen operations.

Key Responsibilities

• Prepare, cut, portion, and store meat, poultry, and seafood items according to kitchen standards.

• Ensure proper handling, storage, and labelling of meat and seafood in compliance with food safety standards.

• Maintain cleanliness, hygiene, and organisation of the butchery area at all times.

• Control portion sizes, minimise wastage, and ensure consistent quality.

• Monitor stock levels, assist with inventory checks, and support ordering of meat and seafood items.

• Trim, debone, and prepare specialty cuts as required for menu items.

• Follow proper refrigeration and freezing procedures to maintain product integrity.

• Ensure compliance with HACCP and other relevant food safety regulations.

• Work collaboratively with chefs and kitchen staff to meet production needs.

• Maintain and sharpen knives and butchery equipment.

• Adhere strictly to hotel policies, grooming standards, and professional conduct guidelines.

• Support kitchen operations during peak periods or special events.

• Perform any other duties assigned by the Executive Chef.

Qualifications & Experience

• Professional kitchen or butchery training is preferred.

• Previous experience in a similar position within a hotel or professional kitchen is required.

Skills & Competencies

• Strong knife skills and knowledge of meat, poultry, and seafood cuts.

• Excellent attention to detail and hygiene standards.

• Ability to work efficiently in a fast-paced kitchen environment.

• Team-oriented with good communication skills.

Interested candidates are invited to apply with their CV.