Butcher Chef

Job Description

Title: Butcher Chef

Company Name: Hotel Sarina

Vacancy: --

Age: Na

Job Location: Dhaka

Salary: Negotiable

Experience:

• 5 to 7 years
• The applicants should have experience in the following business area(s): Hotel

• 5 to 7 years
• The applicants should have experience in the following business area(s): Hotel

• A minimum of 5 to 7 years of experience in a professional kitchen environment, with at least 3 years in a dedicated butchery role in a five-star hotel or high-end culinary operation, is essential.

• The candidate should have solid expertise in handling a wide variety of meats, poultry, game, and seafood, including proper portioning, deboning, trimming, and presentation.

• A clear understanding of yield management, cold chain logistics, and HACCP food safety standards is required. Candidates must demonstrate a high level of precision, consistency, and awareness of international quality standards, along with a proven ability to support high-volume operations such as banquets and buffets.

• A stable work history, basic computer knowledge for inventory tracking, and experience training junior staff are all advantageous.

• While formal culinary education is preferred, strong technical skill, a disciplined work ethic, and commitment to quality are most critical for this role.

The Butcher Chef is responsible for the preparation, portioning, and presentation of all meat, poultry, and seafood items used in the hotel’s culinary operations. Whether designated as a Demi Chef de Partie or Chef de Partie, this role ensures the highest standards of butchery are maintained, supporting both the a la carte and banquet kitchens. The Butcher Chef plays a critical role in maintaining quality control, consistency, proper storage, and hygiene practices, while also contributing to cost management and inventory tracking. This position reports to the Sous Chef or Senior Butcher and is expected to contribute to the smooth and efficient operation of the kitchen team.

RESPONSIBILITIES OF THE BUTCHER CHEF

• Accurately cut, trim, debone, and portion all types of meat, poultry, and seafood according to kitchen specifications and recipe requirements.

• Ensure proper storage, labeling, rotation (FIFO), and handling of all protein products in compliance with HACCP standards.

• Maintain cleanliness and hygiene in the butchery area, including work surfaces, tools, machines, and cold storage.

• Assist in ordering and receiving meat and seafood items, checking quality and freshness upon delivery.

• Work closely with the Executive Chef and Sous Chef to understand daily production needs for various outlets and banquets.

• Ensure minimal wastage by maximizing yield from raw products and monitoring trim usage.

• Follow portion control guidelines to support food cost objectives and maintain consistency across dishes.

• Conduct daily checks of the butchery section to ensure safety, cleanliness, and compliance with hotel and food safety regulations.

• Train and guide junior staff and commis in basic butchery techniques and safety procedures.

• Support the culinary team during peak hours by preparing required cuts in advance and ensuring efficient service flow.

• Participate in menu planning by providing input on meat specifications, yields, and cost considerations.

• Maintain all knives and butchery tools in sharp, clean, and safe working condition.

• Assist in inventory counts, requisitions, and stock control for all items under the butchery section.