We seek candidates who possess the necessary qualifications, relevant experience, and a strong skill set to excel in this role. The ideal applicant will have a proven track record in their field, supported by formal education or specialized training, as required. Essential competencies include proficiency in key technical and soft skills, along with the ability to adapt to evolving industry demands. Prior hands-on experience in similar positions is highly valued, as is the capacity to meet the outlined responsibilities with efficiency and professionalism.
Certificate or diploma in Culinary Arts, Butchery, or a closely related discipline is required.
With a minimum of five to eight years of relevant experience, you should have worked in a high-end butchery or a fast-paced commercial kitchen setting.
Proficiency in meat cutting, portioning, marination, and adherence to food safety regulations is essential.
Proficiency in large-scale food production environments along with inventory management systems is required.
Exceptional leadership capabilities, outstanding communication proficiency, and comprehensive operational management expertise are essential for this role.
Demonstrates a solid grasp of food safety protocols, sanitation standards, and quality control measures.
We are seeking a highly motivated professional to join our team, responsible for delivering key responsibilities that drive organizational success. The position requires meticulous attention to detail, strong analytical abilities, and the capacity to manage multiple tasks efficiently. Duties include collaborating across departments to ensure seamless operations, identifying process improvements, and maintaining compliance with industry standards and company policies. Additionally, the role demands excellent communication skills, both written and verbal, to articulate complex ideas clearly and foster productive teamwork. Proficiency in relevant software tools and a commitment to continuous learning are essential for excelling in this dynamic environment.
Oversee meat processing, portioning, marination, inventory management, and production planning to maintain consistent product quality and operational efficiency.
Supervise and lead a team of butchery staff, ensuring efficient day-to-day operations while maintaining organized schedules. Train and mentor employees to uphold high standards of professionalism and expertise in the trade.
Monitor product quality through rigorous inspections and yield assessments, while implementing strategies to reduce waste and uphold food cost efficiency standards.
Ensure strict adherence to food safety, hygiene, public health regulations, and equipment maintenance protocols throughout all butchery operations.
To apply, please submit your application through the specified method outlined in the job posting. Ensure your application includes all required documents and information as instructed. Follow the application guidelines precisely to facilitate a smooth review process.
To submit your application, please email your updated CV to careers@msvlgroup.com, ensuring the subject line includes both “Chef Butcher” and “Sous Chef de Cuisine (Bakery).”
Qualifications
Diploma , Professional Certificate
Experience Required
5 - 8 years
