Job Title: Head Butcher
Job Summary
The Head Butcher is responsible for managing all meat preparation activities within the kitchen or butchery section. This includes cutting, trimming, portioning, and storing meat, poultry, and seafood while ensuring the highest standards of hygiene, quality, and food safety.
Key Responsibilities
- Oversee all butchery operations including cutting, trimming, deboning, and portioning meat.
- Ensure proper handling, storage, and preservation of meat, poultry, and seafood.
- Maintain quality standards and ensure consistency in meat cuts and portions.
- Supervise and train junior butchers and kitchen assistants in butchery techniques.
- Inspect incoming meat deliveries for quality, freshness, and compliance.
- Manage inventory, stock levels, and order requirements for meat products.
- Maintain cleanliness and sanitation of the butchery area and equipment.
- Ensure compliance with food safety, hygiene, and health regulations.
- Minimize waste through proper cutting techniques and portion control.
- Coordinate with the Head Chef regarding menu requirements and meat specifications.
Qualifications & Requirements
- Diploma or certification in Butchery, Culinary Arts, or related field (preferred).
- Proven experience as a butcher or head butcher in a hotel, restaurant, or meat processing unit.
- Strong knowledge of meat cuts, types, and handling techniques.
- Understanding of food safety and hygiene standards.
- Ability to use butchery tools and equipment safely.
- Good leadership and team supervision skills.
Key Skills
- Meat cutting and processing expertise
- Knowledge of food safety and hygiene
- Leadership and supervision
- Attention to detail
- Time management
- Organization and inventory control
Work Environment
- Hotel kitchen, restaurant, butcher shop, or food production facility
- Cold storage and refrigerated environments
- Requires physical strength and ability to handle raw meat products
Reporting Structure
- Reports to: Executive Chef / Head Chef / Kitchen Manager
- Supervises: Butchers and kitchen assistants
Compensation
- Monthly salary
- Service charge or performance incentives (if applicable)
- Meals and uniform (depending on employer)
- Benefits as per company policy
