A Head Butcher is responsible for ensuring all meats and fish are prepared to the highest quality to deliver an excellent Guest and Member experience while training staff and controlling costs.

Duties & Responsibilities:

What will I be doing?

As a Head Butcher, you are responsible for ensuring all meats and fish are prepared to the highest quality to deliver an excellent Guest and Member experience. A Head Butcher will also be required train staff and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Ensures that proper techniques of filleting fish, cleaning of seafood, cutting of all meat.

• Ensures that proper recipes and costings are implemented within the Butchery section.

• Structures and operates the Butcher department based on HACCP / ISO guidelines, ensuring the highest level of hygiene, food storage and personal sanitation of all employees working in the Butchery.

• Establishes conversion recipes according to the outlet guidelines.

• Ensures bi-monthly yield tests are conducted and conversion recipes are updated.

• Ensures wastage of meats are given to Main Kitchen for stock and sauces.

• Ensures correct way of storing items in the cold room.

• Minimizes payroll costs by maximizing the productivity and efficient scheduling of team members.

• Monitors all kitchens operating costs and takes corrective action where necessary to reduce expenses.

• Maximizes team members’ productivity and morale and consistently maintains discipline following hotel guidelines and local legislation.

• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

• Maintains good working relationships with employees and all other departments.

• Has a complete understanding of and adhere to the company’s policy relating to fire, hygiene, and safety.

• Has a complete understanding of the hotel’s handbook and adheres to the regulations contained within it.

• Carries out any other reasonable duties as assigned.

• Responds to change in the departmental function as dictated by the industry, company or hotel.

• Checks and ensures quality of all meat and seafood are up to the standard.

• Closely monitors ordering requirements from each outlet.

• To monitor the quality of deliveries from suppliers and take appropriate action where necessary to ensure that we comply with health & safety procedures

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands.  Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day.  And, our amazing Team Members are at the heart of it all!

Job Requirements

What are we looking for?

A Head Butcher serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Achieved Intermediate Food Hygiene Certificate

• Positive attitude

• Good communication skills

• Ability to work under pressure

• Ability to work on own or in teams

• Relevant qualifications

• Previous kitchen or butchery experience

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Previous kitchen experience in similar role

• Advanced food hygiene

• Knowledge of current market trends

How to Apply

Interested and qualified applicants should apply through THIS LINK