Head Butcher

Dusit Thani Hotel; Cebu City; On-site; PHP 180,000 - 300,000; Full time

Job summary

Dusit Thani Hotel in Cebu City is seeking a skilled Butcher to supervise the butcher and commissary sections, ensure hygiene, and meet guest expectations. You will manage deliveries, records, and stock while coordinating with the Chef de Cuisine.

The role requires knowledge of cooking, food safety, and basic English, with the ability to work under pressure and in a team. Training on hotel procedures is provided.

Qualifications

• High Vocational Diploma or culinary training.
• Knowledgeable in cooking and presentation of food.
• Food sanitization knowledge is essential.
• Ability to communicate basic English.

Responsibilities

• Oversees butcher and commissary sections and staff to ensure standards.
• Maintains cleanliness and sanitization of the butcher area.
• Produces requested products for satellite kitchens as per Chef de Cuisine orders.
• Receives, inspects and stores meat and seafood upon delivery.
• Records meat quantity received and issued to cooks.
• Keeps store rooms and fridges clean and orderly.
• Meets customer requests and interacts with customers to exceed expectations.
• Ensures compliance with brand standards and hygiene policies.
• Participates in butcher shop preparation, service and cleanup.
• Familiarizes with hotel fire, safety, and product knowledge procedures.
• Assigns daily work volume and supervises sections.

Skills

Butchery

Food safety

English communication

Education

High Vocational Diploma

Culinary school degree (preferable)

Job description

Job Description

PRIMARY RESPONSIBILITIES:

• Works and oversees the butcher and commissary section and the relevant employees to ensure that food products are prepared according to the standard required.
• Maintains and ensures the butcher section is in a clean and sanitized orderly manner at all times.
• Produces requested products for satellite kitchens according to approved orders from Chef de Cuisine.
• Receives, inspects, and store meat and seafood upon delivery to ensure its quality.
• Records quantity of meat received and issued to cooks and/or keep records of meat sales.
• Ensures that Store Rooms / Fridges / Deep Freezers are kept in clean and order fashion at all times.
• To meet specific customer requests and interact with customers to exceed their culinary expectations.
• Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• Ensures all the meat items are covered properly and date marked to comply with the standard Food handling and hygiene policies and procedures.
• Participates in the preparation, service and cleaning activities of Butcher Shop.
• Familiarizes yourself with the following procedures:
  • Hotel fire procedures
  • First Aid procedures
  • Health & Safety policy & procedures
  • Hotel security procedures
  • Hotel product knowledge
• Ensures that garbage bins are kept covered, emptied and properly lined at all times.
• Ensures and monitors kitchen logs for food safety program compliance and food logs for all food products.
• Carries out yield tests and keeps record.
• Brings the Butcher Store requisition from the store and arranges in the fridge and freezer.
• Complies with Hotel Health, Safety & Hygiene Policy.
• Informs the butcher on a daily basis of all relevant information in operational and personal matters
• Assigns daily work volume to different sections in the assigned kitchen, constantly supervise all products.
• Conducts daily briefing to ensure the effective communication and operation within the assigned section.
• Monitors roster scheduling and ensures adequate manpower
• Under supervision of the Chef de Cusine, participates in recruiting, hiring, training, and evaluating all employees in Butchery section as necessary, to ensure the productivity and effectiveness of the assigned section.
• Ensures grooming and state of uniform is to the required standards.
• Performs related duties and special projects as assigned.

REPORT LINE & COMMUNICATION:

• Reports directly to the Chef de Cuisine.
• Interacts, cooperates with other Departments and other sections of F & B

OTHERS

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

ACCOUNTABILITIES

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

COMPANY’S CULTURE

• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT:

• Minimum education of High Vocational diploma in any discipline, degree from culinary school is preferable
• Knowledgeable in cooking and presentation of food. Food sanitization knowledge is a must
• Ability to communicate basic English
• Works well under pressure and tight time and space constraints.
• A quick learner and a good team player with good interpersonal skill.