Chef de Cuisine - Butcher | AYANA BALI

Indonesia·BaliFull-timemid

Head ChefFood Service

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Quick Summary

Overview

Oversee the entire Butcher kitchen operations, ensuring all meat, poultry, and seafood products are prepared, handled, and stored according to resort standards, recipes,

Technical Tools

Head ChefFood Service

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

~1 min read

Indonesian Citizen only
Minimum of 3–5 years of experience in the same position, 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