Chef de Cuisine - Butcher | AYANA BALI

<ul>
<li>Oversee the entire Butcher kitchen operations, ensuring all meat, poultry, and seafood products are prepared, handled, and stored according to resort standards, recipes, and quality specifications</li>
<li>Lead, train, and supervise all kitchen staff within the Butcher section, assigning tasks and managing daily production planning</li>
<li>Ensure proper meat cutting, portioning, trimming, deboning, and preparation techniques to maintain consistency and product quality</li>
<li>Monitor food cost, yield percentage, minimize trimming waste, and ensure budget targets are achieved or exceeded</li>
<li>Review daily production, inventory, and forecast requirements to ensure sufficient supply and smooth kitchen operations</li>
<li>Maintain strong communication with other kitchen sections, Purchasing, Storeroom, and service teams to ensure operational efficiency</li>
<li>Ensure compliance with food safety, hygiene, sanitation, and HACCP standards, particularly in meat handling, storage, and temperature control</li>
<li>Evaluate staff performance and provide coaching, training, and corrective actions when necessary</li>
<li>Collaborate with Purchasing and Storeroom teams to ensure the quality, freshness, and availability of meat, poultry, and seafood products</li>
<li>Drive improvements in butchery techniques, product utilization, portion control, and sustainability initiatives within the Butcher section</li>
<li>Analyze operational performance, control product yield and wastage, and contribute to overall kitchen profitability and guest satisfaction</li>
</ul><h2>Requirements</h2><ul><li>Minimum of 3–5 years of experience in the same position, or equivalent in a high-volume luxury hotel or reputable restaurant</li></ul><ul>
<li>Strong expertise in Butcher operations, including meat cutting, deboning, trimming, portioning, and product yield management, with proven leadership experience</li>
<li>Solid understanding of food cost control, yield management, inventory control, and kitchen profitability</li>
<li>Strong leadership and people management skills with the ability to train and develop teams</li>
<li>Deep knowledge of food safety standards, proper meat handling, storage, and HACCP certification is highly desirable</li>
<li>Creative, detail-oriented, and strong business acumen in culinary operations</li>
<li>Able to perform under pressure in a fast-paced environment with strong decision-making skills</li>
<li>Diploma or Bachelor’s Degree in Culinary Arts, Hotel and Restaurant Management, or related field is required</li>
</ul>