Head Butcher

Dusit Thani Hotel; Cebu City; On-site; PHP 240,000 - 420,000; Full time

Job summary

Dusit Thani Hotel in Cebu City is seeking a Butcher Shop Lead to oversee the butcher and commissary sections, ensuring standard-compliant preparation and record-keeping. You will manage safety, hygiene, and stock control while delivering high-quality products for satellite kitchens and outlets.

Role requires cooking expertise, sanitation knowledge, and strong English communication. You will supervise staff, handle daily briefings, and uphold company brand standards in a fast-paced hotel kitchen

Qualifications

• 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.

Responsibilities

• Oversees butcher and commissary section and staff to ensure food products meet standards.
• Maintains a clean, sanitized butcher section at all times.
• Produces requested products for satellite kitchens per approved orders.
• Receives, inspects, and stores meat and seafood on delivery.
• Records quantities of meat received and issued to cooks or sales.
• Keeps Store Rooms/Fridges/Deep Freezers clean and orderly.
• Meets customer requests and interacts to exceed culinary expectations.
• Ensures brand standards are implemented and dating is correct on meat items.
• Participates in butcher shop preparation, service and cleaning.
• Familiarizes with hotel fire, First Aid, Health & Safety, security, and product knowledge procedures.

Skills

Cooking

Food sanitization

English communication

Education

High Vocational diploma

Culinary school degree

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.