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.