Head Butcher at Alternate Doors

Our Client in the hospitality industry is currently looking to hire a Head Butcher.

Scope

To produce meals and services within the required deadlines and to the company’s set standards and customers’ satisfaction. To work within the catering operating budget using company nominated suppliers, while ensuring maximum guest and employee satisfaction consistent with the companys’ Standards, through planning, organizing, directing, training and controlling the culinary operations and administration.

Job Responsibilities 

• General
  • Work with the central kitchen Executive chef to produce high quality meat products as per company’s specifications.
  • Ensure quality and consistency in terms of meat products/ cuts to be supplied to the various outlets.
  • Establish high standards of hygiene and sanitation in the butchery through proper handling and production of the meat items by following general HACCP guidelines and principles.
  • Maintaining an efficient par level for all meat, fish and seafood products to ensure availability of products at all times.
  • Train auxiliary culinary staff on maintaining set standards in terms of portioning and any butchery production.
  • Liaise with the procurement team on receiving procedures to ensure that high quality meat products are received from the suppliers.
  • Ensure that all butchery equipment is kept in good working condition through proper handling / use and timely maintenance is done and also by reporting the slightest malfunction to the Head chef.
  • Ensure adequate cost control measures are met by following set standards of production e.g portion control and making sure that there is minimal wastage from the meat products.
  • Conduct regular stock takes to ensure accountability and effective control measures by working closely with the cost controllers and Head chef.
  • To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
  • To participate in the HACCP procedure according to the company’s Food Safety Management document.
  • To ensure quality control measures and hygiene systems are achieved at all times.
  • To have total accountability for the day to day running of the kitchen service
  • To achieve food budget cost controls, ensuring minimum wastage within the unit.
  • To actively participate in the ongoing management and development of menus.
  • Stock takes are produced monthly.
  • All relevant paper work is updated and filed correctly, including cleaning rota and closing down procedures
  • Stock rotation and use by dates for the production of food are followed and food is produced so as not to contribute to wastage.
  • All menus are costed accurately
• Maintenance
  • To maintain all equipment within the catering operation through due care and diligence as instructed.
  • To notify the Executive Chef regarding engineer call outs for all repairs on catering equipment, unless otherwise instructed.
• Staff Management
  • To be responsible for the actions and discipline of all staff in line of command.
  • To ensure operational areas are properly prepared for all functions each day.
  • To participate in the staff meetings
  • To participate in the identification of training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality.
  • To undertake staff briefing with all team members at the start of their working day.
  • Ensure proper staffing and scheduling in accordance to productivity guidelines
  • Complete annual appraisals
  • To actively recruit and select kitchen personnel
  • Development of Job descriptions
  • Staff recruitment is carried out the correct way and relevant documentation is completed prior to any placement.
• Health and Safety
  • Ensure the company’s Health and Safety Policy is fully promoted and arrangements have been made to carry out the policy.
  • To understand and have a working knowledge of all current Health and Safety legislation and Food Hygiene legislation and to be conversant with the rules contained therein.
  • Ensure cleaning is carried out as per the cleaning rota
  • Ensure day dotting is carried out as per HACCP
  • Ensure all stewards are trained to Basic food hygiene level as a minimum
  • Quality of goods purchased is monitored

Other Duties and Responsibilities

• The post holder will undertake training and development as appropriate and keep apprised of developments in his/her field of expertise.
• This job description is current at commencement of employment. In consultation with you it is liable to variation by management to reflect or anticipate changes in, or to the job.
• Liaise direct with key customer contracts and attend review meetings giving presentation when required.
• Review objectives with departmental heads as required
• Attend HOD meetings
• Review training with junior members of staff and carry out as required.
• Ensure regular reading of trade press for innovative ideas
• Hold 1/4rly meetings (as part of the team meeting) to discuss new ideas.
• Take every opportunity to interact with guests and obtain constructive feedback.
• Performs any other duties as assigned to him/her by management.

Qualifications

• High School Graduate or equivalent.
• Culinary Management Diploma/Degree an asset
• Over 3 years of experience in a 5 star hotel in similar position

Competencies

• Building teamwork
• Developing others
• Motivating others
• Planning/ Organization
• Problem solving & Decision Making
• Conflict Management
• Entrepreneurial Orientation
• Stress Management
• Interpersonal Skills
• Change Management