Head Butcher – Lead Butchery Operations

About the role

The Head Butcher will lead the butchery department of Safari Park Hotel, ensuring high‑quality meat, poultry and seafood preparation for the hotel’s guests. Reporting to the Executive Chef, the role combines operational oversight with staff development.

Key responsibilities

• Supervise daily butchery operations and manage the butchery team.
• Receive, inspect, process and portion meat, poultry and seafood to approved quality standards.
• Maintain compliance with HACCP, food safety and hygiene regulations.
• Control stock, monitor inventory accuracy and minimise waste.
• Track meat yields, portion control and contribute to overall food‑cost management.
• Ensure proper storage, handling and distribution of all meat products.
• Maintain butchery equipment and uphold a safe working environment.
• Train, mentor and evaluate butchery staff.

Required profile

• Certificate or Diploma in Food Production, Professional Butchery, Meat Technology or Culinary Arts.
• HACCP or Food Safety certification is an advantage.
• Minimum seven years experience in a busy hotel, institutional or commercial butchery, with at least three years in a supervisory role.
• Strong knowledge of meat cutting techniques, food safety standards, inventory management and cost control.

Required skills

• HACCP
• Food safety standards
• Meat cutting techniques
• Inventory management
• Cost control