About the role
- Oversee the entire Butcher kitchen operations, ensuring all meat, poultry, and seafood products are prepared, handled, and stored according to resort standards, recipes, and quality specifications - Lead, train, and supervise all kitchen staff within the Butcher section, assigning tasks and managing daily production planning - Ensure proper meat cutting, portioning, trimming, deboning, and preparation techniques to maintain consistency and product quality - Monitor food cost, yield percentage, minimize trimming waste, and ensure budget targets are achieved or exceeded - Review daily production, inventory, and forecast requirements to ensure sufficient supply and smooth kitchen operations - Maintain strong communication with other kitchen sections, Purchasing, Storeroom, and service teams to ensure operational efficiency - Ensure compliance with food safety, hygiene, sanitation, and HACCP standards, particularly in meat handling, storage, and temperature control - Evaluate staff performance and provide coaching, training, and corrective actions when necessary - Collaborate with Purchasing and Storeroom teams to ensure the quality, freshness, and availability of meat, poultry, and seafood products - Drive improvements in butchery techniques, product utilization, portion control, and sustainability initiatives within the Butcher section - Analyze operational performance, control product yield and wastage, and contribute to overall kitchen profitability and guest satisfaction
Requirements
- Indonesian Citizen only - Minimum of 3–5 years of experience in the same position, or equivalent in a high-volume luxury hotel or reputable restaurant - Strong expertise in Butcher operations, including meat cutting, deboning, trimming, portioning, and product yield management, with proven leadership experience - Solid understanding of food cost control, yield management, inventory control, and kitchen profitability - Strong leadership and people management skills with the ability to train and develop teams - Deep knowledge of food safety standards, proper meat handling, storage, and HACCP certification is highly desirable - Creative, detail-oriented, and strong business acumen in culinary operations - Able to perform under pressure in a fast-paced environment with strong decision-making skills - Diploma or Bachelor’s Degree in Culinary Arts, Hotel and Restaurant Management, or related field is required
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