**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, prefer...