Application Deadline: 31 March 2026
Department: Food & Beverage
Location: Indonesia - Bali
Description
The Butcher Sous Chef will work closely with the culinary team, ensuring the availability of fresh, high-quality meats & fishes and providing guidance and training to junior kitchen staff.
Key Responsibilities
- Expertly handle and prepare a wide range of meats, including beef, pork, poultry, lamb, and game, using precise butchery techniques.
- Assess the quality and freshness of meats, selecting the best cuts for our kitchen.
- Fabricate, portion, and trim meats according to recipes, menu specifications, and portion control standards.
- Ensure compliance with all food safety and sanitation regulations, including proper storage, handling, and labeling of meats.
- Manage inventory of meats, monitor stock levels, and place orders to ensure a consistent supply of high-quality products.
- Collaborate with the culinary team to develop and execute creative and appealing dishes featuring various cuts of meat.
Skills, Knowledge And Expertise
- Indonesian Citizen, with a proven experience as a Butcher Sous Chef or similar role
- Excellent knife handling and precision cutting abilities
- English excellent verbal and written skills.
- Knowledgeable of food safety regulations.
- Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
