Qualifications, Experience, and Skills: Candidates must possess a bachelor’s degree in a relevant field, such as business administration, finance, or accounting. A minimum of three years of experience in a similar role is required, along with proficiency in financial software and advanced Excel skills. Strong analytical abilities, attention to detail, and excellent communication skills are essential. Additionally, the ideal candidate will have experience with budgeting, forecasting, and financial reporting.
Certificate/Diploma in Culinary Arts, Butchery, or a closely related discipline is required for this position.
Accumulated 5 to 8 years of hands-on expertise within a high-end butchery setting or a fast-paced commercial kitchen environment.
Proficient in meat cutting techniques, proper portioning, effective marination methods, and strict adherence to food safety and handling regulations.
Proficiency in overseeing large-scale food production operations and maintaining meticulous inventory controls is required.
Exceptional leadership capabilities, outstanding communication proficiency, and adept operational management expertise are essential for this role.
Proficiency in food safety protocols, sanitation standards, and quality control measures is essential.
We are seeking a dynamic professional to join our team, responsible for executing a range of critical duties essential to our operations. The incumbent will be tasked with overseeing key projects, ensuring adherence to established protocols and timelines, and collaborating closely with cross-functional teams to drive results. This position demands meticulous attention to detail, strong problem-solving capabilities, and the ability to thrive in a fast-paced environment. Additionally, the role requires proficiency in [specific tools/software], exceptional communication skills, and a proactive approach to identifying and addressing challenges. The ideal candidate will possess [X years] of relevant experience in [industry/field], along with a proven track record of delivering high-quality outcomes in previous roles.
Responsibilities include overseeing meat processing, portioning, and marination, as well as inventory control and production planning, with a focus on maintaining product consistency and optimizing operational efficiency.
Team Leadership & Training: Responsible for overseeing scheduling, instructing and guiding butchery staff, and ensuring seamless daily operations throughout the department.
Quality control and cost management responsibilities include overseeing product quality, performing yield evaluations, reducing material waste, and upholding food cost efficiency benchmarks.
Ensure adherence to rigorous food safety, hygiene, public health, and equipment maintenance protocols throughout all butchery processes.
To apply, please submit your application through the specified method outlined below. Ensure all required documentation and materials are included as part of your submission. Follow the provided instructions carefully to complete the application process accurately.
To submit your application, please send your current CV via email to careers@msvlgroup.com, ensuring the subject line includes the following: “Chef Butcher” “Sous Chef de Cuisine (Bakery).”
Qualifications
Diploma , Professional Certificate
Experience Required
5 - 8 years
