Qualifications, Experience, and Skills:
- Certificate/Diploma in Culinary Arts, Butchery, or related field
- 5-8 years of experience in a premium butchery or commercial kitchen environment
- Strong knowledge of meat cutting, portioning, marination, and food handling standards
- Experience in high-volume food production and inventory management
- Strong leadership, communication, and operational management skills
- Good understanding of food safety, sanitation, and quality control procedures
Role & Responsibilities:
- Butchery Operations & Production: Manage meat processing, portioning, marination, inventorymcontrol, and production planning while ensuring product consistency and operational efficiency.
- Team Leadership & Training: Supervise schedules, train and mentor butchery staff, and maintain smooth day-to-day operations across the section.
- Quality Control & Cost Management: Monitor product quality, conduct yield checks, minimize wastage, and maintain food cost efficiency standards.
- Health, Safety & Sanitation: Ensure compliance with food safety, hygiene, public health, and equipment maintenance standards across all butchery operations.
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