Hospitality and TourismFull-TimeSenior-level(6+ yrs)
Job Description
Role Overview
MSVL Group is seeking a skilled and experienced Chef Butcher to manage meat processing, portioning, marination, inventory control, and production planning. The ideal candidate will have extensive experience in a premium butchery or commercial kitchen, possessing strong leadership skills to supervise staff while maintaining high standards of quality, cost efficiency, and food safety.
Key Responsibilities
Butchery Operations & Production: Manage meat processing, portioning, marination, inventory control, and production planning while ensuring product consistency and operational efficiency.
Team Leadership & Training: Supervise schedules, train and mentor butchery staff, and maintain smooth day-to-day operations across the section.
Quality Control & Cost Management: Monitor product quality, conduct yield checks, minimize wastage, and maintain food cost efficiency standards.
Health, Safety & Sanitation: Ensure compliance with food safety, hygiene, public health, and equipment maintenance standards across all butchery operations.
Requirements & Qualifications
Certificate/Diploma in Culinary Arts, Butchery, or related field
5-8 years of experience in a premium butchery or commercial kitchen environment
Strong knowledge of meat cutting, portioning, marination, and food handling standards
Experience in high-volume food production and inventory management
Strong leadership, communication, and operational management skills
Good understanding of food safety, sanitation, and quality control procedures
How to Apply
To apply, email your updated CV to careers@msvlgroup.com with the subject line "Chef Butcher".
How to Apply
To apply, please email your updated CV to careers@msvlgroup.com with the subject line "Chef Butcher".