Head Butcher

About the role

The Head Butcher leads the meat and fish preparation team within a Hilton hotel, ensuring the highest quality standards for guest and member experiences. This role combines hands‑on butchery, staff training, and cost management to support the culinary operation.

Key responsibilities

• Prepare all meats and fish to company quality standards.
• Maintain effective food storage, stock rotation, and portion control.
• Report spoilage, wastage, and maintenance issues to the Head Chef.
• Keep work areas clean, prevent cross‑contamination, and uphold health and safety regulations.
• Train and supervise staff, fostering teamwork across departments.
• Control costs, improve gross profit margins, and meet financial targets.
• Respond promptly to guest queries and ensure positive outcomes.
• Comply with hotel security, fire regulations, and environmental policies.

Required profile

• Intermediate Food Hygiene Certificate.
• Positive attitude and strong communication.
• Ability to work under pressure, independently or in a team.
• Previous kitchen or butchery experience, preferably in a hotel environment.
• Relevant qualifications and knowledge of market trends are advantageous.

Required skills

• Food Hygiene
• Butchery