Qualifications, Experience, and Skills: A bachelor’s degree in a relevant field is required, along with a minimum of three years of professional experience in a similar role. Proficiency in industry-standard software and tools is essential, as is strong analytical and problem-solving abilities. Excellent communication and teamwork skills are also necessary, along with the capacity to manage multiple projects efficiently. Familiarity with project management methodologies and adherence to best practices are expected.
A degree or diploma in Culinary Arts, Butchery, or a closely related discipline is required.
We seek candidates with five to eight years of specialized experience in a high-end butchery or professional commercial kitchen setting.
Accomplished in meat fabrication, including precise portioning, marinade application, and adherence to stringent food safety protocols.
Professionals with a proven track record in large-scale food manufacturing operations and inventory oversight are encouraged to apply. Candidates should demonstrate expertise in managing substantial production volumes while maintaining precise control over inventory levels to ensure efficiency and minimize waste.
Proven expertise in leading teams, fostering clear and effective communication, and overseeing operational processes with precision and efficiency.
Possesses a solid grasp of food safety protocols, sanitation standards, and quality control measures to ensure compliance and maintain high operational standards.
Responsibilities and Role Requirements: This position demands a dynamic professional capable of overseeing a diverse range of duties essential to operational success. The role involves managing key projects, coordinating cross-functional teams, and ensuring adherence to established policies and procedures. Responsibilities include analyzing performance metrics to identify trends, optimizing workflows for efficiency, and maintaining high standards of quality in all deliverables. The ideal candidate will possess strong communication skills, the ability to multitask effectively, and a proactive approach to problem-solving. Additionally, experience with relevant software tools and a commitment to continuous improvement are required to excel in this position.
Oversee meat processing, portioning, marination, inventory control, and production planning to maintain product consistency and operational efficiency.
Provide leadership and guidance to the butchery team by overseeing daily schedules, delivering training, and mentoring staff to ensure seamless operations throughout the section.
Monitor product quality, perform yield analyses, reduce material waste, and ensure adherence to food cost efficiency benchmarks.
Ensure strict adherence to food safety, hygiene, sanitation, and equipment maintenance regulations throughout all butchery processes.
Submit your application materials through our preferred method outlined in the “How to Apply” section.
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
