The Head Butcher is responsible for overseeing the butchery operations within the culinary team ensuring the highest standards of meat preparation storage and presentation. This role involves supervising a small team of butchers ensuring food safety and hygiene controlling costs and supporting the Executive Chef in delivering premium quality cuts that meet the standards of SO/s bold and stylish gastronomy.

Key Responsibilities

Butchery Operations

• Oversee daily butchery operations including receiving cutting portioning and storing meat poultry and seafood.
• Ensure all products are prepared according to brand standards and menu specifications.
• Supervise the preparation of specialty cuts marination and mise‑en‑place for various outlets and banquets.

Quality & Safety

• Maintain the highest levels of food safety hygiene and sanitation in line with HACCP standards.
• Inspect incoming deliveries t...