Head Butcher Chef

SEOUL RESTAURANTS PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A well-established dining brand in Singapore is seeking an experienced Head Butcher Chef to lead the meat preparation operations. The role entails ensure quality control and proper storage practices while training kitchen staff. Applicants should have 5–10 years of experience handling red meats, with a strong understanding of meat cuts and leadership abilities. The position offers a competitive salary, a supportive kitchen environment, and career growth within a premium restaurant setting.

Benefits

Salary of SGD $5,000 – $6,500

5-day work week

10 days annual leave

Stable leadership role

Supportive kitchen environment

Staff meals provided

Qualifications

• 5–10 years of relevant experience handling red meats.
• Background in butchery, retail, commercial kitchens, or meat processing environments.
• Strong knowledge of meat cuts, yields, and storage standards.

Responsibilities

• Handle, break down, trim, and portion primarily red meats according to company standards.
• Ensure consistent quality, yield control, and proper meat storage practices.
• Lead the butchery section, ensuring smooth daily operations.
• Train and guide kitchen staff on proper meat handling techniques.

Skills

Meat handling

Quality control

Inventory control

Leadership

Job description

Seoul Restaurant is expanding and we’re hiring!

About Us

Located in Conrad Orchard, Seoul Restaurant is a well-established Korean dining brand in Singapore, known for delivering authentic cuisine, quality service, and a welcoming dining experience. As we expand to our second branch, we are seeking an experienced Head Butcher Chef to lead our meat preparation operations and uphold the highest standards of quality, consistency, and presentation.

This role is ideal for a skilled meat professional looking to apply their expertise in a premium restaurant setting.

Role Overview

The Head Butcher Chef will oversee all aspects of meat handling, preparation, portioning, and quality control. This is a key leadership role that works closely with kitchen management to support menu execution and operational efficiency.

Key Responsibilities

• Handle, break down, trim, and portion primarily red meats according to company standards

• Ensure consistent quality, yield control, and proper meat storage practices

• Lead the butchery section, ensuring smooth daily operations

• Train and guide kitchen staff on proper meat handling techniques

• Maintain strict compliance with food safety, hygiene, and workplace regulations

• Work closely with management on inventory control and cost management

• Support menu development and operational improvements where required

Requirements

• Ideally 5–10 years of relevant experience handling red meats

• Background in butchery, retail, commercial kitchens, or meat processing environments

• Strong knowledge of meat cuts, yields, and storage standards

• Prior leadership or supervisory experience preferred

• Detail-oriented, disciplined, and able to work in a fast-paced environment

• No prior Korean BBQ butchering experience required

What We Offer

• Salary of SGD $5,000 – $6,500 (depending on experience)

• 5-day work week

• 10 days annual leave

• Stable leadership role within a growing F&B brand

• Supportive and professional kitchen environment

• Staff meals provided

How to Apply

Interested candidates are invited to apply through mycareersfuture. Please include your contact information in your resume. Only shortlisted candidates will be contacted.

For more information on the job role, please contact HR at [phone] or [phone] or email us at [e-mail]