Head Butcher

Reporting to the Executive chef, the successful candidate will be responsible to;

• Supervise the daily operations of the butchery and lead the butchery team.
  
• Receive, inspect, process and portion meat, poultry and seafood to approved quality standards.
  
• Ensure compliance with food safety, HACCP and hygiene standards.
  
• Maintain proper stock control, inventory accuracy and minimize wastage.
  
• Monitor meat yields, portion control and contribute to food cost management.
  
• Ensure proper storage, handling and distribution of meat products.
  
• Maintain butchery equipment and ensure a safe working environment.
  
• Train, mentor and supervise butchery staff.
  

Qualifications and Skills;

• Certificate or Diploma in Food Production, Professional Butchery, Meat Technology, Culinary Arts or a related field.
  
• HACCP/Food Safety certification is an added advantage.
  
• Minimum of seven (7) years' experience in a busy hotel, institutional or commercial butchery, with at least three (3) years in a supervisory role.
  
• Thorough knowledge of meat cutting techniques, food safety standards, inventory management and cost control.
  
• Strong leadership, communication, organizational and team management skills.