Hospitality and TourismFull-TimeEntry-level(0-1 yr)
Job Description
At MGallery, we believe in the power of each moment, from the spectacular sunrise to the stolen glances. Our hotels are a tapestry of stories, culture, and local essence, woven together to create a distinct hospitality experience. Reporting to the Executive Chef, the Head Butcher is responsible for the professional preparation and management of all protein items, ensuring consistency and adherence to quality standards across all dining outlets.
Key Responsibilities
Actively share ideas, opinions, and suggestions to improve the culinary environment and menus.
Ensure consistency in the preparation of all Butchery items for a la carte and/or buffet menus according to property recipes and standards.
Communicate effectively with the team and seek guest feedback.
Maintain cleanliness and proper rotation of products in Butcher chillers.
Minimize wastage and spoilage through efficient portion control and inventory management.
Attend daily BEO (Banquet Event Order) meetings and manage the distribution and adjustment of culinary requirements.
Liaison daily with Outlet Chefs to maintain open lines of communication regarding protein needs.
Strive to maintain and improve Colleague cafeteria food offerings.
Personally inspect all incoming meat, fish, and poultry for quality and hygiene standards.
Complete daily market lists based on hotel volume.
Conduct yield testing of all products and manage the aging of red meats.
Ensure storeroom requisitions are accurate to minimize repeat visits.
Requirements and Qualifications
Proficiency in reading, writing, and speaking English.
High School education combined with culinary school training.
BA/BSc/HND in a relevant field is an added advantage as per metadata.
Comprehensive knowledge of HACCP (Hazard Analysis and Critical Control Points).
Ability to work well under pressure in a fast-paced environment.
Strong teamwork skills and a focus on guest needs.
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