Seeking candidates with a minimum of three years of relevant experience in a comparable role, complemented by a Bachelor’s degree in a related field. Proficiency in industry-standard software and tools is essential, along with strong analytical, communication, and problem-solving abilities. Previous experience managing cross-functional teams and leading projects to successful completion is highly desirable. Knowledge of regulatory compliance and best practices in the field is required. Exceptional organizational skills and the capacity to thrive in a fast-paced environment are necessary.
Certificate or diploma in Culinary Arts, Butchery, or a closely related discipline is required.
Requires a minimum of five to eight years of hands-on experience within a high-end butchery operation or a high-volume commercial kitchen setting.
Proficient in meat cutting techniques, portioning, marinating, and adhering to food safety regulations.
Professionals should possess a strong background in large-scale food production processes and inventory control systems.
Effective leadership, exceptional communication abilities, and robust operational management expertise are essential for this role.
Candidates should possess a solid grasp of food safety protocols, sanitation standards, and quality control measures to ensure compliance and maintain high operational excellence.
Crafting and maintaining efficient workflows, you will be responsible for overseeing key operational tasks and ensuring seamless collaboration across departments. This position demands meticulous attention to detail, strong problem-solving abilities, and the capacity to manage multiple priorities in a dynamic environment. You will be tasked with developing and implementing strategic initiatives, analyzing performance metrics, and reporting findings to senior leadership to drive informed decision-making. Additionally, you will coordinate cross-functional projects, monitor progress against established goals, and identify opportunities for process improvement.
Oversee meat processing, portioning, marinating, and inventory management while planning production to maintain consistent product quality and operational efficiency.
Supervising daily activities, overseeing schedules, and providing training and mentorship to butchery staff are key responsibilities, ensuring seamless operations throughout the section.
Quality Control & Cost Management: Ensure product quality through rigorous monitoring, perform yield assessments, reduce material wastage, and uphold stringent food cost efficiency benchmarks.
Ensure adherence to stringent food safety, hygiene, public health, and equipment maintenance regulations throughout all butchery operations.
To initiate the application process, follow the specified submission method outlined below. Ensure all required documents are included and adhere to the provided guidelines for a seamless application experience.
Please submit your updated CV to careers@msvlgroup.com, ensuring the subject line is marked as “Chef Butcher” “Sous Chef de Cuisine (Bakery).”
Qualifications
Diploma , Professional Certificate
Experience Required
5 - 8 years
