Chef Butcher at MSVL Group

Qualifications, Experience, and Skills:

• 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

Role & Responsibilities:

• Butchery Operations & Production: Manage meat processing, portioning, marination, inventorymcontrol, 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.