Sous Chef - Butcher (Pre-Opening) - Conrad Kuala Lumpur

Hilton; Kuala Lumpur; On-site; MYR 60,000 - 90,000; Full time

Job summary

Hilton Kuala Lumpur is seeking a skilled Sous Chef - Butcher to oversee the daily operations of the butchery, prepare and portion meat, and collaborate with the Executive Chef to meet menu needs.

The ideal candidate has at least 3 years as a Chef de Partie or 1 year in an international hotel brand, strong HACCP knowledge, leadership, and proficiency in English.

Qualifications

• High School graduate or above.
• At least 3 years as a Chef de Partie or 1-year equivalent in an international brand hotel.
• Possess a valid health certificate.
• Strong leadership and staff development abilities.
• Proficient in English, verbal and written.
• Experience in HACCP and food safety practices.
• Experience with butchery and meat prep.
• Ability to work under pressure and in a team.

Responsibilities

• Oversee the daily operations of the butchery section and ensure smooth production.
• Prepare, cut, trim, portion, and process meat, poultry, seafood, and other products.
• Ensure all products are prepared and stored to maintain quality, freshness, and safety.
• Maintain HACCP, food safety, hygiene and sanitation standards in the butchery area.
• Handle FIFO labelling, dating, storage, and rotation.
• Monitor quality, freshness, and condition of products and report discrepancies.
• Control portion sizes, yields, and methods to minimize waste and maximize profitability.
• Collaborate with Executive Chef and Purchasing to determine daily production and stock.
• Assist with inventory checks and maintain records of butchery products.
• Ensure equipment is safe, maintained, and reported for maintenance.
• Ensure products meet portion sizes and presentation standards.
• Distribute daily tasks and supervise team performance.
• Train and develop team members in butchery techniques and safety.
• Coordinate with kitchen sections for timely delivery of products.
• Maintain clean, organized, and safe working environment.
• Monitor food costs and wastage to optimise profitability.
• Assist with menu development and product trials.

Skills

Leadership

English communication

HACCP knowledge

Problem solving

Education

High School diploma or above

Culinary training preferred

Tools

MS Word

MS Excel

Job description

Job Identification: 222919

Job Category: Culinary

Job Schedule: Full time

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.