Hospitality and TourismFull-TimeEntry-level(0-1 yr)
Job Description
At MGallery, we believe in the power of each moment, from the spectacular sunrise to the stolen glances. Our hotels are more than just a collection of unique destinations—they are a tapestry of stories, culture, and local essence, woven together to create a distinct hospitality experience. Reporting to the Executive Chef, the Head Butcher is responsible for the overall operation of the butchery department, ensuring high-quality meat, fish, and poultry preparation for all hotel outlets.
Key Responsibilities
Menu & Innovation: Actively share ideas, opinions, and suggestions to improve the work environment and culinary menus.
Food Preparation: Ensure consistency in the preparation of all butchery items for a la carte and/or buffet menus according to property recipes and standards.
Team Communication: Communicate effectively with the rest of the team and thrive on guest feedback to improve service.
Inventory Management: Maintain cleanliness and proper rotation of products in Butcher chillers to minimize wastage and spoilage.
Operational Coordination: Attend daily BEO (Banquet Event Order) meetings and manage the proper distribution and adjustments to culinary BEOs.
Outlet Liaison: Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback.
Staff Welfare: Strive to maintain and improve all colleague cafeteria food offerings, preparations, and presentations.
Quality & Hygiene: Personally inspect all butchery items entering Gem Forest for quality and hygiene standards.
Waste Control: Ensure proper portion control to minimize wastage in the Butcher Shop and conduct yield testing of all products.
Market Lists: Complete daily Meat, Fish, and Poultry market lists based on hotel volume.
Procurement Support: Liaise with the purchaser to communicate quality-for-money ratios.
Specialized Processing: Keep inventory of red meats to ensure proper aging processes.
Requisitions: Ensure storeroom requisitions are accurate to minimize repeat visits.
Requirements and Qualifications
Education: High School and culinary school training. A BA/BSc/HND degree is also preferred as per company standards.
Language Skills: Reading, writing, and oral proficiency in the English language.
Technical Knowledge: Strong understanding of HACCP (Hazard Analysis and Critical Control Points) principles.
Adaptability: Ability to work well under pressure in a fast-paced environment.
Soft Skills: Ability to focus attention on guest needs, remaining calm and courteous at all times, and the ability to work cohesively as part of a team.
How to Apply
Interested and qualified candidates should apply online through the SmartRecruiters portal at MGallery Hotel Collection. Apply Here.
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