Chef de Cuisine – Head Butcher

Newport World Resorts; Philippines; On-site; PHP 1,200,000 - 1,800,000; Full time

Job summary

Newport World Resorts in the Philippines seeks a Head Butcher to lead centralized butchery and meat processing for the resort's premium restaurants, staff cafeteria, banquets, and hotel properties.

You will drive precision dry-aging, charcuterie, daily forecasting, procurement, yield testing, and strict HACCP compliance to guarantee exceptional quality and cost control across all outlets.

Qualifications

• Minimum 5–8 years of professional butchery experience in luxury settings, with supervisory experience.
• Culinary arts degree, meat processing apprenticeship, or equivalent certifications.
• Active HACCP Certification and/or ServSafe Manager Certification.
• Mastery of whole-animal breakdown (beef, pork, lamb, poultry, and fish) using traditional and industrial equipment.
• Deep knowledge of meat curing, fermentation, and sausage formulation.
• Understanding of global meat grading systems and hospitality inventory software.

Responsibilities

• Lead daily fabrication, portioning, deboning, trimming, and aging of meat, poultry, and seafood for the resort.
• Oversee small goods, including bacons, hams, pastrami, and sausages, for multiple hotel concepts.
• Forecast production, manage procurement, and minimize shortages through data-driven planning.
• Enforce HACCP, sanitation, and labeling standards across all storage and production areas.
• Mentor and schedule the butchery team to ensure round-the-clock service readiness.

Skills

Whole-animal butchery

Meat processing

Charcuterie

Leadership

Inventory management

Procurement

HACCP

Team mentoring

Education

Culinary arts degree

Meat processing apprenticeship

ServSafe Manager Certification

Tools

Band saws

Grinders

Sausage stuffers

Bowls cutters

Job description

JOB SUMMARY

The Head Butcher leads and manages the centralized butchery and meat processing operations for Newport World Resorts. This role is responsible for overseeing the fabrication of all primal and sub-primal cuts of meat, poultry, and seafood, as well as driving the property’s specialized small goods and sausage production to service the entire resort footprint—including premium restaurants, high-volume staff cafeteria, banqueting, and multi-star hotel properties.

Key responsibilities include advanced precision butchery, artisanal charcuterie production, daily inventory forecasting, bulk procurement, strict yield-testing, and the uncompromising enforcement of local and international HACCP standards to optimize food costs and guarantee premium quality.

RESPONSIBILITIES

Master Butchery & Production Management

• Execute and oversee the daily fabrication, portioning, deboning, trimming, and aging of all meat, poultry, and seafood products for the resort.

• Maintain consistency and exact portion control across all cuts (e.g., Wagyu, Angus, specialized game, and sustainable seafood) to match rigorous fine-dining and high-volume specifications.

• Manage specialized meat programs, including precision dry-aging processes, curing, and custom charcuterie production.

• Direct the daily workflow of the butchery department, allocating tasks efficiently to handle bulk requirements alongside delicate à la carte requests.

Small goods & Artisan Sausage Production

• Lead the development, formulation, and production of all house-made small goods, including bacons, hams, pastrami, and cured meats.

• Oversee the grinding, mixing, emulsifying, seasoning, and stuffing of gourmet and high-volume sausages (e.g., breakfast links, chorizos, bratwursts) tailored to various hotel and restaurant concepts.

• Manage the chemical and environmental variables of production, including precise salt/nitrite ratios, smoking times, wood-chip selection, and humidity control in drying chambers.

• Ensure consistent texture, snap, flavor profile, and fat-to-lean ratios across all small goods batches.

Ordering, Forecasting & Supply Chain Integration

• Generate precise daily and weekly protein market lists and procurement orders based on resort occupancy, restaurant forecasting data, staff cafeteria and Banquet Event Orders (BEOs).

• Partner with the Procurement and Cost Control teams to evaluate quality-to-price ratios with premium local and international meat purveyors.

• Minimize product shortages and over-ordering through data-driven forecasting, adapting dynamically to peak resort seasons and large-scale casino events.

Yield Testing, Cost Control & Zero-Waste Management

• Conduct regular, meticulous yield testing on all protein shipments to evaluate vendor compliance, fat-to-meat ratios, and real cost-per-gram values.

• Implement strict inventory management protocols (FIFO—First In, First Out) to achieve near-zero product spoilage and waste.

• Optimize "nose-to-tail" utilization by converting trimmings and secondary fat into small goods, sausage fillings, sauce bases, and stocks to significantly lower food cost percentages.

HACCP, Food Safety & Sanitation

• Serve as the primary authority on food safety and hygiene within the butchery department, strictly enforcing all HACCP, ServSafe, and local health department mandates.

• Monitor and log critical control points, including strict walk-in chiller/freezer temperature logs, deep-sanitization schedules for specialized machinery (band saws, grinders, sausage stuffers, smokehouses, knives), and thawing procedures.

• Ensure impeccable organization, labeling (birth/slaughter dates, batch numbers for small goods, cut types, destination outlets), and cross-contamination prevention across all raw and cured storage cells.

Leadership & Team Mentorship

• Recruit, train, and develop a specialized team of butchers and kitchen commis, instilling advanced knife skills, sausage-making techniques, safety habits, and product knowledge.

• Create sustainable, optimized labor schedules that respect operational budgets while ensuring seamless, round-the-clock service readiness.

• Provide regular operational reports regarding yield metrics, small goods batch outputs, stock levels, and food cost impacts directly to the Executive Chef and Executive Sous Chef.

QUALIFICATIONS

• Minimum of 5–8 years of professional butchery experience, with at least 3 years in a supervisory or Head Butcher role within a 5-star hotel, high-volume luxury resort, industrial central production kitchen, or high-end commercial meat/charcuterie processing facility.

• Culinary arts degree, meat processing/butchery apprenticeship, or equivalent accredited technical certifications.

• Active HACCP Certification and/or ServSafe Manager Certification is strictly required.

• Mastery of whole-animal breakdown (beef, pork, lamb, poultry, and finfish) using both traditional hand-knife techniques and industrial equipment (band saws, slicers, mincers, bowl cutters, piston stuffers).

• Deep technical knowledge of meat curing, fermentation, casing types (natural vs. collagen), and sausage formulation.

• Advanced understanding of global meat grading systems (USDA, MSA, Japanese BMS)and proficiency in hospitality inventory software.