Head Butcher

Role Overview

Head Butcher

Key Responsibilities

• Lead daily butchery operations, including receiving, cutting, deboning, trimming, portioning, marination, and packing of meat, poultry, and seafood.
• Ensure all products meet company specifications, quality standards, and portion requirements.
• Manage daily production planning to meet operational demands and dispatch schedules.
• Monitor product yields, minimize waste, and support cost control initiatives.
• Oversee receiving and inspection of protein products, ensuring quality, temperature, and food safety compliance.
• Maintain HACCP, food safety, hygiene, and sanitation standards throughout the butchery operation.
• Ensure proper labeling, traceability, FIFO/FEFO practices, and inventory accuracy.
• Supervise, train, and develop the butchery team to maintain high productivity and operational excellence.
• Coordinate with Production, QA, Procurement, Warehouse, and Logistics teams to ensure smooth workflow.
• Ensure equipment is maintained, calibrated, and operated safely.
• Monitor KPIs including production efficiency, yield performance, food safety compliance, and team productivity.
• Continuously improve operational processes and implement best practices.

Required Skills & Qualifications

• Diploma or Certification in Butchery, Meat Processing, Culinary Arts, or equivalent practical experience.
• Minimum
• 5–8 years
• of experience in butchery or meat processing.
• At least
• 2–3 years
• in a leadership role within a Central Kitchen, Catering, Food Manufacturing, or High-Volume Production environment.
• Strong knowledge of poultry, red meat, and seafood processing.
• Solid understanding of HACCP, food safety regulations, sanitation, and quality standards.
• Strong leadership, communication, and team management skills.
• Excellent organizational skills with the ability to work under pressure and meet production deadlines.
• Strong problem-solving skills and attention to detail.

Technical Skills

• Expertise in deboning, trimming, portioning, marination, and protein processing techniques.
• Knowledge of yield management, portion control, and cost optimization.
• Experience with production planning, inventory control, FIFO/FEFO, and traceability systems.
• Familiarity with production documentation, batch records, and quality reporting.
• Proficiency in Microsoft Excel or Google Sheets; ERP experience is an advantage.