Fresh Jobs 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.

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Qualifications, Experience, and Skills:

• Certificate in Culinary Arts, Pastry/Bakery Arts, or related field
• 2-4 years of experience in a bakery, pastry, or Sous Chef role
• Strong commercial baking and pastry production knowledge Experience with large-scale bakery operations and recipe scaling Knowledge of HACCP, FIFO, food safety, and sanitation standards Experience using bakery equipment, POS, and inventory systems Strong leadership, organizational, and team management skills

Role & Responsibilities:

• Product Innovation & Bakery Operations: Develop seasonal bakery products and menu offerings, oversee daily bakery production, and ensure efficient execution aligned with retail and distribution demand.
• Team Leadership & Kitchen Management: Supervise bakery staff, manage shift schedules, train junior team members, and support smooth day-to-day kitchen operations.
• Inventory & Supply Coordination: Monitor ingredient stock levels, manage procurement planning, and resolve operational or supply chain challenges to maintain uninterrupted production.
• Food Safety & Compliance: Enforce HACCP, sanitation, food safety, and occupational health standards across bakery operations.