Assistant Chief Butcher

Solaire Resort; Parañaque; On-site; PHP 502,000 - 725,000; Full time

Job summary

Solaire Resort in Parañaque seeks an experienced culinary supervisor to lead the Butchery section and support the kitchen team in delivering luxurious hotel dining experiences. You will supervise junior cooks, maintain recipes and standards, and actively participate in hygiene and HACCP programs to ensure top-quality service for guests.

The role requires at least five years in junior culinary roles within international luxury hotels or F&B groups, with a diploma or apprenticeship and willingness

Qualifications

• 5+ years of culinary experience in junior positions at international luxury hotels or F&B establishments.
• Postgraduate and/or Diploma/apprenticeship completed.
• Ability to work overtime, holidays and weekends; on-call as required.

Responsibilities

• Oversee and manage the Butchery section.
• Ensure customer satisfaction for all clients and guests.
• Collaborate with cooks and kitchen staff to prepare food.
• Maintain established culinary standards and recipe integrity.
• Support hygiene and HACCP programs across the kitchen.
• Develop and guide the culinary team; supervise junior staff.

Skills

Culinary skills

Butchery

Team supervision

Hygiene HACCP

Overtime flexibility

Education

Diploma or Apprenticeship

Job description

Job Description:

• Responsible for ensuring customer satisfaction of all clients
  


• Participates in the activities of cooks and other kitchen personnel engaged in preparing and cooking food in the hotel and restaurant, by performing the following duties:
  


• In charge of the Butchery section
  


• Reports directly to the Junior Sous Chef or Sous Chef
  


• Supervises and guides the Commis
  


• Actively supports Hygiene and HACCP programs
  


• Ensures maintenance of established standards
  


• Assists in developing the culinary team
  


• Maintains all recipes
  


• Supervises and guides Junior kitchen staff
  

Requirements

• Must have at least 5 years of culinary experience in junior positions with an internationally recognized luxury hotel chain or food & beverage establishment
  


• Postgraduate and/or completed Apprenticeship with Diploma
  


• Must be able to work overtime, holidays and weekends if and when required
  


• On call at all times