About this role
As the Sous Chef - Butcher, you will be responsible for performing the following tasks to the highest standards:
• Oversee the daily operations of the butchery section and ensure smooth and efficient production.
• Prepare, cut, trim, portion, and process meat, poultry, seafood, and other products according to established specifications and recipes.
• Ensure all products are prepared and stored correctly to maintain quality, freshness, and food safety.
• Maintain strict compliance with HACCP, food safety, hygiene, and sanitation standards within the butchery area.
• Ensure proper handling, labelling, dating, storage, and rotation of all products in accordance with FIFO standards.
• Monitor the quality, freshness, and condition of all meat and other products received and report any discrepancies or quality concerns.
• Control portion sizes, product yields, and preparation methods to minimize wastage and maximize profitability.
• Work closely with the Executive Chef and Purchasing team to determine daily production requirements and ensure adequate stock availability.
• Assist with inventory checks and maintain accurate records of meat and other butchery products.
• Ensure all butchery equipment, knives, tools, and machinery are used safely and maintained in good working condition.
• Report any equipment faults or maintenance requirements to the relevant department.
• Ensure all products are prepared according to required portion sizes, specifications, recipes, and presentation standards.
• Coordinate and distribute daily tasks among butchery team members to ensure production is completed on time.
• Supervise, train, and develop team members in proper butchery techniques, food safety, hygiene, and safe equipment handling.
• Monitor the performance of team members and provide guidance and constructive feedback where required.
• Work closely with the kitchen sections to ensure timely and accurate delivery of prepared products according to operational requirements.
• Maintain a clean, organized, and safe working environment at all times.
• Monitor and control food costs, wastage, and product yields to achieve optimum profitability.
• Assist with menu development, product trials, and new preparation techniques when required.
• Maintain professional and positive working relationships with team members, supervisors, and other departments.
• Report any operational, quality, safety, or food hygiene issues to the Executive Chef and take appropriate action.
• Adhere to all hotel rules, policies, procedures, and team member standards.
• Carry out any other reasonable duties and responsibilities as assigned by the Management.
A Sous Chef - Butcher, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
• High School graduate or above.
• At least 3 years as a Chef de Partie or 1-year equivalent position in an international brand hotel.
• Possess a valid health certificate.
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
• A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
• Able to work with and consume all products and ingredients.
• Able to convert recipes and follow them through.
• Proficient in Microsoft Word and Excel.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stress situations, remain calm under pressure and able to solve problems.
• Excellent leadership skills.
• Knowledgeable in HACCP.
• Technical education in hospitality or culinary school preferred.
• Good command in English, both verbal and written to meet business needs, preferred.
• Work experience in similar capacity with international chain hotels preferred.