Job Description Oversee daily operations of the butchery section within the kitchen Prepare, cut, portion, and store meats according to hotel standards Ensure quality control and proper handling of all meat products Maintain hygiene, food safety, and sanitation in line with regulations Manage stock rotation, ordering, and minimize waste Support menu preparation by providing correctly portioned cuts to all outlets Train and supervise junior kitchen staff in butchery techniques Coordinate with Executive Chef/Sous Chef for production needs Ensure consistency in presentation and portioning standards Assist in cost control by monitoring yield and product usage Qualifications Certificate or Diploma in Culinary Arts or Professional Cookery. Minimum 2–4 years’ experience in a hotel or large-scale  kitchen. Previous experience as a Chef de Partie is an added advantage. Strong knowledge of kitchen operations and high-volume food production. Additional Information Your team and working environment: Tight-knit and team oriented. Hard-working, engaging and inclusive. Attention to detail and hygiene Well organised and autonomous