Senior Chef Butcher

About the role

The Senior Chef Butcher will lead the butcher shop and high‑volume meat production unit for MSVL Group. This strategic position combines expert butchery skills with commercial acumen to drive sales, profitability, and customer satisfaction across the region.

Key responsibilities

• Manage daily butcher shop operations, inventory, and the Meat Order Cycle set by the Executive Chef.
• Plan, cut, portion, and marinate specialized cuts (e.g., Striploin, Rib‑Eye, Flank, Skirt) one week in advance according to specifications.
• Oversee proper thawing processes in designated rooms and ensure compliance with public health standards.
• Conduct weekly yield tests with the Executive Chef to optimise product usage and control costs.
• Lead a cross‑functional kitchen team, providing clear recipe instructions and quality checks.
• Monitor waste, enforce rigorous quality controls, and drive continuous improvement in profitability.

Required profile

• Certificate or Diploma in Culinary Arts, Butchery, or a related field.
• 5–8 years of progressive experience in high‑volume premium butchery or commercial kitchen environments.
• Strong oral and written communication skills for reporting and teamwork.

Required skills

• Advanced butchery and meat‑cutting techniques.
• High‑volume food production knowledge.
• Food safety and public health compliance.
• Yield analysis and cost‑control expertise.

What we offer

• Competitive salary package.
• Opportunity to shape business strategy in a growing market.
• Leadership of a dedicated culinary team.