Chef de Cuisine - Butcher | AYANA BALI

• 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 • 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