Chief Butcher CDP

About the role

The Chief Butcher will lead all meat processing activities for a busy hospitality operation, ensuring high‑quality cuts, strict hygiene, and efficient workflow.

Key responsibilities

• Supervise cutting, trimming, deboning, portioning and preparation of meat, poultry and seafood.
• Maintain HACCP and food‑safety standards across the processing area.
• Control inventory, implement FIFO stock rotation and manage daily stock levels.
• Monitor product quality, hygiene and operational efficiency.
• Lead and train a team of butchers and support staff.

Required profile

• Minimum 5 years experience as a butcher in catering, hotels or restaurants.
• Strong knowledge of meat‑processing techniques and food‑safety regulations.
• Proven ability to supervise a team and maintain operational standards.
• Experience with inventory control and FIFO practices.

Required skills

• Meat cutting
• Trimming
• Deboning
• Portioning
• HACCP
• Food safety standards
• Inventory management
• FIFO stock rotation
• Team supervision

What we offer

• Contractor position with a competitive monthly salary (KES 90,000‑105,000).
• Opportunity to work in a dynamic hospitality environment.
• Professional development in meat‑processing leadership.