Seeking a candidate with a Bachelor’s degree in a relevant field, complemented by a minimum of three years of hands-on experience in the industry. Proficiency in [specific software/tools] is essential, along with strong analytical and problem-solving abilities. Excellent communication skills, both written and verbal, are required to collaborate effectively within cross-functional teams. Prior experience in [specific task/area] is preferred, and familiarity with [industry regulations/standards] is a significant advantage. The ideal applicant will demonstrate adaptability, attention to detail, and a commitment to continuous learning in a fast-paced environment.
Certificate or diploma in Culinary Arts, Butchery, or a closely related discipline, demonstrating a solid educational foundation in the field.
With a minimum of five to eight years of hands-on experience in a high-end butchery or professional commercial kitchen setting, you will bring a strong foundation in meat preparation, processing, and presentation.
Proficient in meat cutting techniques, precise portioning, marinating methods, and adherence to food safety and handling protocols are essential.
Possesses a robust background in large-scale food production environments, coupled with expertise in inventory management systems and processes.
Seasoned leaders with exceptional interpersonal dexterity, strategic communication acumen, and a proven track record in operational governance are essential, ensuring seamless coordination and efficient workflow management.
Proficiency in food safety protocols, sanitation standards, and quality control measures is essential.
Responsibilities and Duties: This position entails overseeing key operational functions, ensuring compliance with established policies and procedures, and maintaining accurate records of all activities. The role involves collaborating with cross-functional teams to execute projects efficiently, addressing challenges promptly, and delivering measurable results in alignment with organizational objectives. Additionally, the candidate will be responsible for analyzing performance metrics, providing actionable insights, and recommending improvements to enhance productivity and efficiency. Strong communication and interpersonal skills are essential to engage stakeholders at all levels, while attention to detail and problem-solving abilities are critical for resolving complex issues. Proficiency in relevant software and tools is required to streamline workflows and optimize workflow processes.
Oversee meat processing, portioning, marination, inventory management, and production planning to maintain consistent product quality and operational efficiency.
Team Leadership & Training: Oversee scheduling, provide training and mentorship to butchery staff, and ensure seamless day-to-day operations throughout the section.
Monitor product quality, perform yield assessments, reduce material waste, and uphold food cost efficiency benchmarks.
Ensure adherence to all food safety, hygiene, public health, and equipment maintenance regulations throughout all butchery operations.
Interested candidates should apply by navigating to the designated method of application provided in the job posting.
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
