Master Butcher

The Master Butcher is responsible for the production of all products within the butchery department of the hotel. He oversees the coordination and management of effective and efficient resource allocation and cost through multi-skilling and multi-tasking and ensuring its profitability. He is also expected to uphold high standards of hygiene and food safety at all times.

**Primary Responsibilities**:

- Oversee the operation of the wholesale butchery department and ensure efficient and effective production.
- Monitor and ensure products and raw materials are properly stored and in the required temperature.
- Track and control all kitchen transfers of meat and sausages while maintaining strict portion control.
- Conduct checks to minimise any wastage and spoilage. Prepare a recommendation plan to reduce the occurrence.
- Conduct audit check on the production process to ensure proper cleaning, cutting, disjoining, boning and trimming of beef, veal, pork and lamb and fish are carried out.
- Conduct random check on ingredients/raw products received from suppliers to ensure that the received products meet the minimum requirements in quality and temperature as per regulations.
- Ensure proper handling, cleanliness and maintenance of the butchery, cold rooms, materials and equipment.
- Ensure that all associates adhere to hygiene policy and standards the relevant regulatory authorities set and the HACCP guidelines.
- Ensure that daily requisitions of various outlets and customers and requests are prepared on time and in accordance to set requirements (ie weights, products, etc).
- Work with the Wholesales Asst/Operation Manager and/or Purchasing Manager in the selection of raw materials from suppliers.
- Work with the Wholesale Asst/Operation Manager and Cost Controller to monitor the monthly inventory record to ensure that it is accurately maintained and reported.
- Review processes of the Wholesale department to ensure continuous improvement.
- Record and document recipes and food preparation for future reference and for use to train and transfer knowledge and skills to the team.

**Experiences**
- At least ten (10) years of working experience with Ham, Sausage and Salami production.
- Competent working knowledge and experience in the HACCP program.
- Experience managing a large ham and sausage production facility.
- Solid knowledge and skills in ham, salami and sausages production processes and recipe.