Qualifications, Experience, and Skills:
A Bachelor’s degree in a relevant field is required, along with a minimum of 5 years of direct experience in a similar role. Candidates must possess strong analytical skills, exceptional communication abilities, and proficiency in industry-specific software. The ideal applicant will demonstrate a track record of success in project management, problem-solving, and team leadership. Knowledge of data analysis and reporting tools is essential, as is the ability to work effectively under tight deadlines. Additionally, familiarity with regulatory compliance standards and best practices in the field is highly desirable.
A Culinary art, Butchery, or related field diploma or certificate is required.
With a minimum of five to eight years of specialized experience in a high-end butchery or large-scale commercial kitchen setting, you have honed your craft in a fast-paced, quality-driven environment.
Proficient in meat fabrication, portion control, marinating techniques, and adherence to food safety protocols.
Accomplished professionals with a strong background in high-volume food production environments and expertise in inventory management are encouraged to apply.
Proven ability to lead teams effectively, coupled with exceptional communication prowess and adept operational management expertise.
Proficient knowledge of food safety protocols, sanitation standards, and quality control measures is essential for this role.
We are seeking a highly motivated professional to join our team in a role that encompasses a diverse set of responsibilities. The ideal candidate will be responsible for overseeing key operational tasks, ensuring compliance with industry standards, and driving efficiency within their designated department. Additionally, the position requires strong leadership capabilities, exceptional organizational skills, and the ability to collaborate effectively with cross-functional teams to achieve organizational objectives. Proficiency in relevant software, tools, and methodologies is essential, along with a proven track record in managing projects from inception to completion while maintaining high levels of accuracy and attention to detail.
Oversee all aspects of meat processing and production, including portioning, marinating, inventory management, and production planning, while maintaining stringent product consistency and operational efficiency.
Demonstrate leadership by overseeing schedules, instructing and guiding butchery staff, and ensuring seamless daily operations throughout the section.
Quality Control & Cost Management entails overseeing product quality, performing yield assessments, reducing waste, and upholding food cost efficiency benchmarks.
Ensure adherence to all food safety, hygiene, public health, and equipment maintenance regulations throughout every aspect of butchery operations.
Interested candidates should submit their applications through the specified method outlined in the job posting. The application process is designed to be straightforward, ensuring all necessary documentation and information are provided efficiently. Applicants must adhere to the submission guidelines to ensure their materials are reviewed promptly.
We invite interested candidates to submit their updated curriculum vitae via email to careers@msvlgroup.com, ensuring the subject line clearly indicates the position as “Chef Butcher” “Sous Chef de Cuisine (Bakery).”
Qualifications
Diploma , Professional Certificate
Experience Required
5 - 8 years
