Sous Chef - Commissary kitchen (Butcher)

The Butcher at Sous Chef level will support the Chef de Cuisine in the Commissary Kitchen by overseeing all meat preparation and ensuring premium quality standards across the hotel's outlets.

This role involves cutting, trimming, and portioning meats, poultry, and fish with precision, managing inventory and supplier coordination, and maintaining strict compliance with HACCP and hygiene regulations. Beyond technical expertise, the position requires leadership in supervising and training junior staff, collaborating on menu planning, and controlling costs to minimize waste.

As part of a luxury hospitality environment, the Butcher must combine advanced butchery skills with culinary knowledge, organizational ability, and a commitment to excellence, ensuring that the commissary kitchen operates efficiently while delivering consistent quality to guests.

Qualifications

• 5 - 7 years of experience in luxury hotel or restaurant with good standard, with at least 2 years in a supervisory role.
• Advanced butchery skills, portion control, knowledge of meat preservation and aging.
• Strong understanding of international cuisines and commissary operations.
• Excellent communication, organizational, and problem-solving abilities.