Qualifications, Experience, and Skills:
Candidates should possess a relevant academic background, typically including a bachelor’s degree in a related field, though advanced degrees may be advantageous. Prior professional experience in the sector is essential, with a minimum of three to five years in a comparable role strongly preferred. Proficiency in industry-specific software and tools, along with strong analytical, communication, and problem-solving skills, is required. Additionally, familiarity with regulatory standards and best practices is necessary to ensure compliance and operational efficiency.
A diploma or certificate in Culinary Arts, Butchery, or a closely related discipline 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 will bring a refined level of expertise to the role.
Possesses extensive expertise in meat fabrication, portion control, marination techniques, and adherence to food safety regulations.
Proficiency in managing large-scale food production operations and coordinating inventory control systems is required.
Skilled leaders must demonstrate exceptional abilities in guiding teams, conveying ideas effectively, and overseeing operational processes to ensure efficiency and success.
Demonstrates a solid grasp of food safety protocols, sanitation standards, and quality control measures.
The position involves executing a diverse range of duties and responsibilities, including but not limited to managing projects, collaborating with cross-functional teams, and ensuring adherence to company policies and industry standards. Key tasks include developing and implementing strategic initiatives, analyzing performance metrics, and identifying opportunities for process improvements. The role requires strong analytical skills, proficiency in relevant software tools, and the ability to communicate effectively with stakeholders at all levels. Additionally, responsibilities encompass overseeing daily operations, mentoring junior staff, and maintaining compliance with regulatory requirements.
Oversee meat processing, portioning, marination, inventory control, and production planning to maintain product consistency and operational efficiency.
Provide guidance and oversight to butchery staff by managing schedules, offering training and mentoring, and ensuring seamless daily operations throughout the section.
Monitor product quality diligently, perform yield assessments, reduce material wastage, and uphold strict food cost efficiency benchmarks.
Ensure that all butchery operations consistently meet food safety, hygiene, public health, and equipment maintenance standards through strict adherence to established guidelines.
go to method of application
To submit your application, kindly send your most recent CV to careers@msvlgroup.com, ensuring the subject line includes both “Chef Butcher” and “Sous Chef de Cuisine (Bakery).”
Qualifications
Diploma , Professional Certificate
Experience Required
5 - 8 years
