Master Butcher & Culinary Lead — Luxury Resorts

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

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.