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 experienc...