Seeking a candidate with a strong academic foundation, preferably holding a degree in a relevant field, complemented by at least three years of hands-on experience in a comparable role. The ideal applicant will demonstrate proficiency in key software tools, exceptional analytical capabilities, and a track record of delivering results under tight deadlines. Strong communication skills and the ability to collaborate effectively within cross-functional teams are essential. Prior experience in project management or leadership roles would be considered advantageous.
A minimum qualification of a Certificate or Diploma in Culinary Arts, Butchery, or a closely related discipline is required.
With a minimum of five years, up to eight years, of hands-on experience in a high-end butchery or a high-volume commercial kitchen setting, you bring a refined skill set and deep expertise to our team.
Possesses comprehensive expertise in meat preparation techniques, including precise cutting, accurate portioning, effective marination, and strict adherence to food safety and handling protocols.
Professionals with a strong background in large-scale food production and the oversight of inventory systems are encouraged to apply.
Highly proficient in leadership, fostering strong communication, and adept at operational management.
Proficient knowledge of food safety protocols, sanitation standards, and quality control measures is essential, along with a strong grasp of their practical implementation.
We are seeking a highly motivated individual to join our team in a dynamic role focused on delivering exceptional results. The successful candidate will be responsible for a diverse range of tasks, including strategic planning, project execution, and cross-functional collaboration to drive organizational success. Key duties involve analyzing data to inform decision-making, managing stakeholder relationships, and ensuring adherence to industry standards and company policies. Additionally, the position requires strong problem-solving abilities, adaptability in fast-paced environments, and a commitment to continuous improvement. Proficiency in relevant tools and technologies, along with excellent communication and leadership skills, is essential for excelling in this role.
Oversee meat processing, portioning, marinating, and inventory management while planning production schedules to maintain consistent product quality and enhance operational efficiency.
Team Leadership & Training: Oversee daily schedules, develop and guide butchery staff through mentorship and training initiatives, and ensure seamless day-to-day operations throughout the section.
Monitor product quality and conduct yield assessments to uphold standards, while implementing strategies to reduce waste and ensure cost-efficient food management.
Ensure full adherence to food safety, hygiene, public health regulations, and equipment maintenance protocols throughout all butchery activities.
Submit your application through the designated method outlined in the posting to ensure consideration for the position.
To submit your application, kindly send your most recent CV to careers@msvlgroup.com, ensuring the email subject line includes the position title: “Chef Butcher – Sous Chef de Cuisine (Bakery).”
Qualifications
Diploma , Professional Certificate
Experience Required
5 - 8 years
