• 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
• Lead, train, and supervise all kitchen staff within the Butcher section, assigning tasks and managing daily production planning
• Ensure proper meat cutting, portioning, trimming, deboning, and preparation techniques to maintain consistency and product quality
• Monitor food cost, yield percentage, minimize trimming waste, and ensure budget targets are achieved or exceeded
• Review daily production, inventory, and forecast requirements to ensure sufficient supply and smooth kitchen operations
• Maintain strong communication with other kitchen sections, Purchasing, Storeroom, and service teams to ensure operational efficiency
• Ensure compliance with food safety, hygiene, sanitation, and HACCP standards, particularly in meat handling, storage, and temperature control
• Evaluate staff performance and provide coaching, training, and corrective actions when necessary
• Collaborate with Purchasing and Storeroom teams to ensure the quality, freshness, and availability of meat, poultry, and seafood products
• Drive improvements in butchery techniques, product utilization, portion control, and sustainability initiatives within the Butcher section
• Analyze operational performance, control product yield and wastage, and contribute to overall kitchen profitability and guest satisfaction

Requirements

• Indonesian Citizen only
• Minimum of 3–5 years of experience in culinary management level as Chef de Partie, Junior Sous Chef, or equivalent in a high-volume luxury hotel or reputable restaurant
• Strong expertise in Butcher operations, including meat cutting, deboning, trimming, portioning, and product yield management, with proven leadership experience
• Solid understanding of food cost control, yield management, inventory control, and kitchen profitability
• Strong leadership and people management skills with the ability to train and develop teams
• Deep knowledge of food safety standards, proper meat handling, storage, and HACCP certification is highly desirable
• Creative, detail-oriented, and strong business acumen in culinary operations
• Able to perform under pressure in a fast-paced environment with strong decision-making skills
• Diploma or Bachelor’s Degree in Culinary Arts, Hotel and Restaurant Management, or related field is required