Head Butcher

* To lead the Butchery team and provide a comprehensive butchery service in line with the menu and quantities defined by the chef. * Provide an efficient butchery service for all types of meat, fowl, and fish. * Liaise with the chief cook regarding requirements for the menu and quantities required for the meals. * Receive and inspect meat upon delivery for quality and quantity. * Ensure the correct storage of meat items and that stock rotation procedures are maintained. * Minimize wastages through optimum use of butchery tools and techniques. * Minimum 7 years’ experience as a Butcher with reputable hotels/catering organizations. * Must be experienced in cutting, filleting and portioning poultry, meat, fish and seafood items. * Must be experience in handling bone saw machine . * Good command in English