Head Butcher
St. Regis Hotels & Resorts · Mascate
Job description
About the role
The Head Butcher is responsible for managing meat preparation and ensuring food quality and safety in a luxury hotel environment.
Key responsibilities
- Pull food from freezer storage to thaw in the refrigerator and rotate stock before deliveries.
- Prepare various cuts of beef, lamb and pork, label them with type, date and destination, and maintain proper storage conditions.
- Monitor food quality, portion sizes and adhere to recipes, presentation standards and food preparation checklists.
- Assist management with hiring, training, scheduling, evaluating and coaching employees.
Required profile
- High school diploma or G.E.D. equivalent.
- 4 to 6 years of related work experience in meat cutting or food preparation.
Required skills
- Meat cutting and portioning techniques.
- Food safety and temperature control.
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Published 9 hours ago
Expires 1 month from now
8 views · 0 interested
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St. Regis Hotels & Resorts
Mascate