About The Role

Key Responsibilities
Receive, inspect, and store meat, poultry, and fish according to HACCP and IHG standards.
Trim, portion, debone, and prepare products according to recipes and kitchen requirements.
Ensure consistent product quality, presentation, and portion control.
Maintain cleanliness, organization, and safety in the butchery area.
Assist in pre-opening activities including kitchen setup, equipment testing, and trial runs.
Monitor stock levels, report shortages, and assist in ordering and inventory rotation (FIFO).
Follow all food safety, hygiene, and IHG brand standards.
Train and supervise junior kitchen staff or Commis Butchers as needed.
Report equipment malfunctions or safety issues to the Executive Chef.
Qualifications
Certificate or Diploma in Culinary Arts, Butchery, or equivalent experience.
Minimum 2–3 years of professional butchery experience, preferably in a hotel or large-scale kitchen.
Pre-opening or international hotel experience is an advantage.
Skills & Competencies
Strong butchery and meat handling skills
Knowledge of food safety, hygiene, and storage requirements
Ability to work under pressure and maintain accuracy
Good organizational and teamwork skills
Ability to train and supervise junior staff

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Butcher