Butchery Chef

The Butchery Chef is responsible for managing all aspects of meat preparation, cutting, and presentation within the hotel’s kitchen.

Responsibilities:

• Skillfully butcher various cuts of meat, including beef, lamb, poultry, and game, ensuring consistency and quality of each product.
• Work closely with the Executive Chef and culinary team to provide recommendations for menu development, ensuring that all meat dishes are expertly prepared and presented.
• Oversee meat stock control, ensuring timely and efficient ordering, receiving, and storage of all meat products while maintaining accurate inventory records.
• Adhere to strict food safety guidelines and maintain a clean and organized butchery area. Ensure that all meats are stored and handled according to health regulations.
• Train and mentor junior kitchen staff in butchery skills, ensuring proper techniques, knife handling, and safe practices are followed.
• Inspect the quality of all meat received, ensuring that it meets hotel standards for freshness and quality. Address any quality issues with suppliers and ensure appropriate actions are taken.
• Contribute creative ideas for special meat dishes, promotions, and seasonal offerings, ensuring the hotel maintains a competitive edge in the market.
• Work as part of the broader culinary team to ensure smooth kitchen operations and to support cross-functional efforts within the kitchen.

Qualifications & Skills:

• Proven experience as a Butchery Chef, Meat Cutter, or similar role within the culinary industry (preferably in a hotel or high-end restaurant setting).
• Strong knowledge of butchery techniques, knife skills, and meat cutting standards.
• Comprehensive understanding of food safety and sanitation standards.
• Ability to work under pressure and maintain attention to detail in a fast-paced environment.
• Strong communication and teamwork skills to collaborate with other kitchen staff and management.
• Creative and innovative approach to meat preparation and menu design.
• Certification in food safety (HACCP, or similar) preferred.
• A passion for high-quality food and maintaining the highest standards in every aspect of the job.