Head Butcher

Dusit Thani Mactan Cebu; Lapu-Lapu; On-site; PHP 360,000 - 480,000; Full time

Job summary

Dusit Thani Mactan Cebu Resort seeks a Head Butcher to lead all butchery operations on-site in Lapu-Lapu. You will receive and inspect meats, portion and prepare them for multiple outlets, and coordinate closely with kitchen leadership on menu needs and inventory control.

The role requires strong meat preparation skills, food safety knowledge, and experience in supervising a butchery team within a hotel or resort setting. Physical fitness and SOP adherence are essential.

Qualifications

• Strong meat and poultry preparation skills including cutting, deboning, portioning and presentation.
• Proficiency in food safety, hygiene standards, and proper storage for all meat products.
• Experience in inventory management, cost control, and waste reduction in a kitchen/butchery.
• Ability to supervise, train, and motivate a butchery team with high performance and discipline.
• Effective communications to work closely with chefs, purchasing and kitchen staff.
• Previous head butcher experience, preferably in hotel, resort, or large-scale food service.
• Knowledge of international/local meat cuts and standards, focusing on quality/consistency.
• Physical fitness to stand, lift, and operate butchery equipment safely.
• Basic computer skills for inventory systems; familiarity with hotel/kitchen management systems a plus.
• Vocational training or certification in culinary arts or related field preferred.

Responsibilities

• Oversee all butchery operations, including receiving, inspecting, and processing meat and poultry to hotel standards and food safety regulations.
• Cut, portion, and prepare meats for various outlets on-site in Lapu-Lapu.
• Coordinate with kitchen leadership on menu requirements and inventory needs.
• Manage inventory levels to minimize waste and ensure cost efficiency.
• Supervise butchery staff, train team members on techniques and hygiene practices.
• Maintain a clean, organized work area and equipment; monitor quality and SOP adherence.
• Collaborate with purchasing and culinary teams to maintain consistent supply and product quality.

Skills

Meat & poultry prep

Food safety & hygiene

Inventory management

Team supervision

Kitchen coordination

Butchery experience

Meat cuts knowledge

Physical fitness

Inventory software

Culinary training/certification

Education

Vocational culinary/butchery training

Job description

Company Description

Dusit Thani Mactan Cebu Resort is a vibrant, inviting retreat that blends Thai and Filipino warmth and hospitality. The resort is known for gracious, attentive service and a welcoming atmosphere for both guests and team members. Located in Lapu-Lapu, it offers a dynamic environment for hospitality professionals who value service excellence. Team members are encouraged to contribute their skills and ideas to enhance guest experiences and support the resort’s reputation for quality. Working at Dusit Thani Mactan Cebu provides opportunities to grow within an international hospitality brand.

Role Description

The Head Butcher is responsible for overseeing all butchery operations, including receiving, inspecting, and processing meat and poultry according to hotel standards and food safety regulations. This full-time, on-site role in Lapu-Lapu involves cutting, portioning, and preparing meats for various outlets, coordinating with kitchen leadership on menu requirements, and managing inventory levels to minimize waste and ensure cost efficiency. The Head Butcher supervises butchery staff, trains team members on proper techniques and hygiene practices, and maintains a clean, organized work area and equipment. The role also includes monitoring quality, implementing standard operating procedures, and collaborating with purchasing and culinary teams to maintain consistent supply and product quality.

Qualifications

• Strong meat and poultry preparation skills, including cutting, deboning, portioning, and presentation.


• Proficiency in food safety, hygiene standards, and proper storage practices for all meat products.


• Experience in inventory management, cost control, and waste reduction within a kitchen or butchery environment.


• Ability to supervise, train, and motivate a butchery team while maintaining high performance and discipline.


• Effective communication and coordination skills to work closely with chefs, purchasing, and other kitchen staff.


• Previous experience as a butcher or head butcher, preferably in a hotel, resort, or large-scale food service operation.


• Knowledge of international and local meat cuts and standards, with attention to quality and consistency.


• Physical fitness to handle standing work, lifting, and operating butchery equipment safely.


• Basic computer skills for inventory systems and documentation; familiarity with hotel or kitchen management systems is an advantage.


• Vocational training or certification in culinary arts, butchery, or a related field is preferred.