Chef Boucher
Core
Responsible for the butchery department, including meat and poultry processing, fish preparation, and vegetable handling, ensuring quality control of incoming goods and food cost optimization.
Role type
Senior butchery manager (hotel)
Builds
Processed meat, poultry, and fish products for hotel kitchens
Domain
Hospitality / Culinary
Deliverable
product features
Required skills
Meat and poultry butchery techniques, fish preparation and processing, quality control of raw materials, HACCP compliance, cold chain management, inventory and yield optimization, team leadership
Preferred skills
5-star hotel experience, hotel opening experience
Technologies
None stated
Responsibilities
Supervise butchery operations (cutting, deboning, portioning), manage fish and vegetable preparation, control incoming deliveries for quality and compliance, enforce hygiene and safety standards, optimize cuts to reduce waste, train and lead staff
Seniority
Senior, hands-on IC