Job Description

1. Leadership & Management

Lead, manage, and schedule the entire butchery team. Delegate daily tasks, monitor team performance, and enforce high standards of productivity and professionalism. Conduct regular training sessions and support staff development.

2. Meat & Seafood Preparation

Break down primal cuts into portion-ready servings for grill, saute, roasting, and other kitchen needs.

3. Menu Collaboration

Work closely with Head Chef to understand menu requirements and adjust cutting, portioning, and preparation accordingly. Suggest new cuts, dry aging, or charcuterie products that align with the restaurant's concept. Maintain a butchery prep sheet in line with daily mise en place.

4. Inventory & Ordering

Manage inventory of meats, poultry, game, and seafood; minimize overstock and reduce waste. Order quality products from approved suppliers, ensuring freshness, traceability, and ethical sourcing. Receive deliveries, verify quality and temperature control, and properly store products in line with food safety regulations.

5. Hygiene, Safety & Sanitation

Maintain strict adherence to HACCP, food safety, and hygiene standards at all times. Ensure daily sanitation of work areas, cutting boards, knives, and equipment. Conduct daily temperature checks and maintain logs for walk-ins, freezers, and holding units.

6. Waste Control & Cost Management

Maximize yield from each carcass or primal cut through skilled butchery techniques. Track yield percentages and provide reports to the Executive Chef or F&B Controller. Suggest ways to repurpose trimmings (e.g., stocks, charcuterie, ground meat) to minimize waste.

7. Equipment Handling

Operate and maintain butchery equipment: bandsaws, meat slicers, grinders, vacuum packers, etc. Ensure all tools are clean, sharpened, and properly stored. Report and schedule repairs for any malfunctioning equipment.

8. Team Management & Training

Supervise junior butchers or kitchen assistants working on meat prep. Train kitchen staff on proper handling and storage of raw proteins. Maintain clear communication with kitchen stations to ensure efficient service during prep and service periods. Prepare specialty cuts (e.g., tomahawks, frenched racks, dry-aged steaks) as per chef's requests. Process and clean seafood (where applicable) for daily service.

Job Qualifications:

5-10 years of professional butchery experience in a high-end restaurant or hotel kitchen. Strong knowledge of meat cuts, dry aging, portioning, and yield management. Familiarity with kitchen safety regulations and HACCP procedures. Ability to work in a fast-paced, detail-oriented kitchen environment. Leadership skills with a commitment to cleanliness and teamwork.
Job Type: Full-time

Experience:

Senior Butcher: 7 years (Required)
Language:

* English (Required)