Head Butcher

As a Head Butcher, you will be responsible for overseeing the meat preparation and butchery operations within the kitchen department. Your role involves ensuring the highest standards of meat quality and collaborating with the kitchen team to deliver exceptional dining experiences.

Key Job Responsibilities:

• Lead and manage the butchery team, including butchers and meat cutters.

• Ensure the highest standards of meat quality, cut, and presentation.

• Oversee the proper handling, storage, and preparation of meats and poultry.

• Maintain strict adherence to food safety and sanitation standards within the butchery.

• Train and mentor butchery chefs, promoting continuous improvement in meat preparation techniques.

• Assist in the management of butchery budgets, procurement, and inventory control.

• Foster a culture of excellence in meat craftsmanship and quality control.

• Ensure the efficient operation of the butchery, including equipment maintenance.

• Contribute to recipe development and adaptation for meat dishes.

• Stay updated on meat trends, cuts, and sourcing.

• Participate in special culinary events, promotions, and guest interactions related to meat dishes.

• Collaborate with other culinary departments to ensure a cohesive dining experience.

• Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.

• Adhere to the company’s environmental, health, and safety procedures and policies.