Flexible Work, Better Balance
The Head Butcher is responsible for supervising and coordinating all meat-related operations in the kitchen. This includes ensuring proper cutting, preparation, and storage of meat products while maintaining the highest standards of quality, hygiene, and food safety. The role also involves leading and training the team, managing supplies, and collaborating in the creation of new dishes to provide guests with an exceptional dining experience.
Minimum 3 years of experience in luxury hospitality and in the position.
Experience leading as Head Butcher, with advanced knowledge of meat preparation and kitchen management.
Solid understanding of food safety standards and HACCP regulations.
Excellent teamwork, communication, and organizational abilities.