Qualifications, Experience, and Skills: Candidates must possess a bachelor’s degree in a relevant field, such as computer science, information technology, or engineering. A minimum of three years of professional experience in software development, system administration, or a closely related discipline is required. Proficiency in programming languages like Python, Java, or C++ is essential, along with experience with databases, cloud services, and DevOps practices. Strong problem-solving abilities, excellent communication skills, and a collaborative mindset are also necessary. Familiarity with Agile methodologies and version control systems is preferred.
Hold an accredited certification or diploma in Culinary Arts, Butchery, or a closely related discipline.
With a minimum of five to eight years of experience in a high-end butchery or commercial kitchen setting, you will bring a refined level of expertise to this role.
Proficient in meat cutting techniques, portioning methods, and the application of marinades, along with adherence to food safety and handling protocols.
Proven expertise in high-volume food production environments along with strong proficiency in inventory management systems is required.
Proven ability to lead teams effectively, articulate ideas clearly, and oversee day-to-day operations with precision and efficiency.
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, where you will play a pivotal role in driving our organization’s success. Your responsibilities will encompass a diverse range of tasks, including strategic planning, project management, and cross-functional collaboration to ensure seamless operations. You will be expected to analyze performance metrics, identify areas for improvement, and implement innovative solutions to enhance efficiency and productivity. Additionally, you will serve as a key liaison between departments, fostering strong relationships and ensuring alignment with company goals. The ideal candidate will possess exceptional communication skills, adaptability, and a proven track record of delivering results in a fast-paced environment.
Oversee meat processing, portioning, marination, inventory management, and production planning to maintain consistent product quality and operational efficiency.
Supervise and coordinate butchery staff schedules, providing ongoing training and mentorship to ensure proficiency and high performance, while maintaining seamless daily operations across the department.
Monitoring product quality, performing yield assessments, reducing material waste, and ensuring adherence to food cost efficiency standards are core responsibilities of this role.
Ensure adherence to rigorous food safety, hygiene, public health, and equipment maintenance standards throughout all butchery operations.
Interested candidates should submit their applications through the designated method outlined for this position. Each applicant must ensure all required materials and information are provided in the specified format to facilitate the review process. The application method may include online submission via a designated portal, email delivery to a provided address, or another specified procedure. Following the outlined method is essential to guarantee that applications are reviewed promptly and accurately.
To submit your application, kindly send your most recent CV to careers@msvlgroup.com, ensuring the email subject line includes both “Chef Butcher” and “Sous Chef de Cuisine (Bakery).”
Qualifications
Diploma , Professional Certificate
Experience Required
5 - 8 years
