Head Butcher
Skills
About This Role
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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