Job Description

Key Responsibilities​

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• 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​

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• 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​

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• 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​