Job Summary

CNS Group is seeking a passionate and skilled Head Butcher for a luxury hotel in Zanzibar. The role is responsible for the entire operation within the butchery section, overseeing meat preparation, portioning, storage, and quality control while leading the butchery team to deliver premium quality products that meet luxury hospitality culinary standards. The ideal candidate should be positively spirited, hands-on, and deeply knowledgeable in butchery techniques with the ability to work effectively in a multicultural kitchen environment.

Key Responsibilities

• Oversee and manage the entire butchery section operations including cutting, trimming, deboning, and portioning of all meat, poultry, and seafood products in accordance with hotel recipes and production schedules.
• Monitor all duty schedules within the butchery section, ensuring adequate staffing, organised workflow, and timely preparation of all butchery items for kitchen sections.
• Conduct daily quality and freshness checks on all meat, poultry, and seafood products, ensuring only premium quality ingredients are accepted, correctly stored, and issued to the relevant kitchen sections.
• Supervise, train, and guide butchery team members on proper cutting techniques, food safety standards, correct tool usage, and professional butchery practices.
• Monitor and control all aspects of food cost within the butchery section through accurate portioning, minimal wastage, and efficient utilisation of all meat and protein products.
• Ensure HACCP standards are fully implemented and appropriate hygiene and sanitation standards are maintained throughout the butchery section at all times.
• Frequently inspect the butchery area, stores, and related food production facilities to ensure the highest possible hygiene and maintenance standards are consistently upheld.
• Manage butchery section inventory, oversee correct food storage and rotation practices, and coordinate with the purchasing team for timely procurement of all required products.
• Ensure all butchery equipment including band saws, meat slicers, and cutting tools are properly operated, cleaned, and maintained in safe working condition at all times.
• Collaborate with the Executive Chef and Sous Chef on production schedules, special event requirements, and menu-aligned protein preparation to support all kitchen sections effectively.

Qualifications & Requirements

• Professional kitchen apprenticeship, culinary training certificate, or Diploma in Culinary Arts or a related field is preferred.
• Minimum 3–5 years of professional butchery experience within a luxury hotel, resort, or quality food establishment is preferred.
• Demonstrated experience in a Head Butcher or senior butchery supervisory role is preferred.
• Extensive knowledge of meat cutting techniques, deboning, portioning, and meat product handling is preferred.
• Strong understanding of HACCP regulations, food safety, cold chain management, and kitchen hygiene standards is recommended.
• Excellent butchery skills with a proven track record in food preparation, presentation, and preservation is preferred.
• Ability to lead and supervise a butchery team effectively in a multicultural, high-volume luxury kitchen environment is recommended.
• Experience in food cost control, meat yield analysis, and butchery inventory management is an added advantage.
• Candidates from NCT and other hospitality institutes are encouraged to apply.
• Multilingual candidates will have an added advantage.
• Proficiency in English communication is required.

• Oversee and manage the entire butchery section operations including cutting, trimming, deboning, and portioning of all meat, poultry, and seafood products in accordance with hotel recipes and production schedules.
• Monitor all duty schedules within the butchery section, ensuring adequate staffing, organised workflow, and timely preparation of all butchery items for kitchen sections.
• Conduct daily quality and freshness checks on all meat, poultry, and seafood products, ensuring only premium quality ingredients are accepted, correctly stored, and issued to the relevant kitchen sections.
• Supervise, train, and guide butchery team members on proper cutting techniques, food safety standards, correct tool usage, and professional butchery practices.
• Monitor and control all aspects of food cost within the butchery section through accurate portioning, minimal wastage, and efficient utilisation of all meat and protein products.
• Ensure HACCP standards are fully implemented and appropriate hygiene and sanitation standards are maintained throughout the butchery section at all times.
• Frequently inspect the butchery area, stores, and related food production facilities to ensure the highest possible hygiene and maintenance standards are consistently upheld.
• Manage butchery section inventory, oversee correct food storage and rotation practices, and coordinate with the purchasing team for timely procurement of all required products.
• Ensure all butchery equipment including band saws, meat slicers, and cutting tools are properly operated, cleaned, and maintained in safe working condition at all times.
• Collaborate with the Executive Chef and Sous Chef on production schedules, special event requirements, and menu-aligned protein preparation to support all kitchen sections effectively.

• Meat cutting techniques
• Deboning
• Portioning
• Meat product handling
• HACCP regulations
• Food safety
• Cold chain management
• Kitchen hygiene standards
• Food cost control
• Meat yield analysis
• Butchery inventory management
• Leadership
• Supervision
• Communication

• Professional kitchen apprenticeship, culinary training certificate, or Diploma in Culinary Arts or a related field is preferred.
• Minimum 3–5 years of professional butchery experience within a luxury hotel, resort, or quality food establishment is preferred.
• Demonstrated experience in a Head Butcher or senior butchery supervisory role is preferred.
• Extensive knowledge of meat cutting techniques, deboning, portioning, and meat product handling is preferred.
• Strong understanding of HACCP regulations, food safety, cold chain management, and kitchen hygiene standards is recommended.
• Excellent butchery skills with a proven track record in food preparation, presentation, and preservation is preferred.
• Ability to lead and supervise a butchery team effectively in a multicultural, high-volume luxury kitchen environment is recommended.
• Experience in food cost control, meat yield analysis, and butchery inventory management is an added advantage.
• Candidates from NCT and other hospitality institutes are encouraged to apply.
• Multilingual candidates will have an added advantage.
• Proficiency in English communication is required.