Job Description

The Head Butcher is responsible for overseeing the butchery operations within the culinary team, ensuring the highest standards of meat preparation, storage, and presentation. This role involves supervising a small team of butchers, ensuring food safety and hygiene, controlling costs, and supporting the Executive Chef in delivering premium quality cuts that meet the standards of SO/’s bold and stylish gastronomy.

Key Responsibilities

Butchery Operations

• Oversee daily butchery operations, including receiving, cutting, portioning, and storing meat, poultry, and seafood.
• Ensure all products are prepared according to brand standards and menu specifications.
• Supervise the preparation of specialty cuts, marination, and mise-en-place for various outlets and banquets.

Quality & Safety

• Maintain the highest levels of food safety, hygiene, and sanitation in line with HACCP standards.
• Inspect incoming deliveries to ensure quality, freshness, and proper handling.
• Monitor storage conditions, rotation, and labeling of meat and seafood products.

Team Supervision & Training

• Lead, train, and supervise a team of butchers.
• Allocate daily tasks, monitor performance, and ensure adherence to procedures.
• Support the culinary team with technical knowledge and cutting skills.

Cost Control & Inventory

• Manage inventory levels of meat, poultry, and seafood; monitor usage and minimize wastage.
• Work with the Executive Chef and purchasing team to source high-quality products at competitive prices.
• Ensure proper portion control to support food cost management.

Collaboration

• Coordinate with chefs from different outlets to understand requirements and ensure timely supply.
• Support menu development with recommendations on meat and seafood cuts.
• Assist in banquet and special event preparations requiring butchery expertise.

Qualifications

• Certificate or diploma in Culinary Arts or Butchery from a recognized institution.
• Minimum 4–5 years of butchery experience, with at least 2 years in a supervisory or head butcher role, ideally in luxury hotels or resorts.
• Strong knowledge of meat, poultry, and seafood cuts, preparation techniques, and storage standards.
• Hands-on skills in knife handling, portioning, and specialized cuts.
• Knowledge of HACCP and food safety regulations.
• Strong leadership, organizational, and communication skills.
• Ability to work under pressure in a fast-paced environment.
• Flexible to work shifts, weekends, and public holidays.

APPLY NOW